How to Make Preserved Lemons: Traditional Moroccan Recipe

Learn how to make preserved lemons with this simple, reliable recipe inspired by Ottolenghi’s Jerusalem. Bright, tangy and richly flavored, preserved lemons are a pantry staple that add depth to Moroccan classics as well as fish, salads, roasted vegetables, grain bowls, pastas and even some desserts.

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What are preserved lemons?

Preserved lemons are whole lemons packed with kosher salt and lemon juice, then left to cure until the peel softens and becomes fragrant. During the first few weeks the rind loses its sharp bitterness and develops concentrated, savory citrus flavor. The salt and acid transform the peel into a lively, umami-rich condiment that brightens many dishes.

Common in Moroccan, Middle Eastern and Mediterranean cooking, preserved lemons are surprisingly easy to make at home. With only lemons, salt and a jar, you can prepare a condiment that keeps for months in the refrigerator and brings intense lemon flavor to meals year-round.

I first learned this method from Ottolenghi’s Jerusalem and still follow his approach of letting the lemons sit a few days to release juice before topping with additional lemon juice.

Why you’ll love this recipe

Here are the main reasons to try preserved lemons:

• They amplify lemon flavor: preserved lemons often taste even more lemony than fresh lemons because the rind becomes tender and concentrated.
• Very little equipment required: a clean jar, unwaxed fruit and kosher salt are all you need. Patience is the only other ingredient.
• Flexible flavoring: add aromatics like peppercorns, rosemary, thyme, ginger or chiles to taste.
• Versatile: use preserved lemons in savory dishes, dressings, marinades, pestos, and even some desserts for an unexpected bright note.

If you enjoy experimenting, preserved lemons open up many possibilities in everyday cooking.

Ingredients you’ll need

Simple is best: lemons and kosher salt. Optional additions include lemon juice to top off, herbs and whole spices.

Lemons: Use unwaxed lemons when possible. Organic fruit is usually unwaxed. Meyer lemons are sweeter and have thinner skin; Eurekas and Lisbons have thicker rinds. Try different varieties to find your favorite.

Kosher salt: Diamond Crystal or other kosher salt works well. Exact measurements are forgiving for this preserve; the method relies on salt, acid and time rather than precise ratios.

How to make this recipe

Printable recipe card is at the end of the post. The steps below explain the process with photos and tips.

Sterilize a quart-sized glass jar with a tight-sealing lid. Gather unwaxed lemons and kosher salt.

1. Prepare lemons: Make two slits in each lemon, about three-quarters of the way through, forming a pocket for salt. If you accidentally cut through, it’s fine—quartered lemons work too. Add about 1 tablespoon of kosher salt per lemon, adjusting for size.
2. Pack the jar: Press the salted lemons into the jar, packing them tightly but without crushing. Seal the jar and leave it in a cool, dry place for about one week. Juice will begin to accumulate as the lemons release liquid.
3. Add juice and aromatics (after one week): Open the jar and add enough fresh lemon juice to cover the lemons. If you like, add aromatics such as a spicy pepper, rosemary, thyme, peppercorns or a small piece of ginger.
4. Finish preserving: Close the jar and leave it in a cool, dark-ish place for another three to four weeks. Check that the lemons remain submerged; before refrigerating, add a thin layer of olive oil on top to help seal the surface. Move the jar to the refrigerator; preserved lemons will keep for many months and often up to a year.

Tool to Use

• Mason or quart-sized sterilized glass jar with lid

Expert tips

1. Use kosher salt rather than iodized table salt.
2. Some cooks add lemon juice and aromatics from the start instead of waiting a week; both methods work.
3. Choose organic, unwaxed lemons when possible. If not, scrub the skins well under hot water to remove any coating.
4. Store the sealed jar in a cool spot until the preserving period is complete. Temperatures under 70°F (21°C) are preferable.
5. Food safety note: There is ongoing discussion about white film or pellicle that sometimes appears on preserved lemons. When in doubt, discard the jar. If mold of any color other than a harmless white pellicle appears, toss the batch immediately.

Recipe FAQs

How to use preserved lemons

Here are a few ideas to get you started:

• Classic Moroccan dishes such as chicken tagine
• Chicken or fish—tuck small pieces of rind into the dish while cooking or scatter on top at the end
• Marinades for poultry, fish and even beef
• Salad dressings and vinaigrettes
• Pasta dishes, especially with seafood or pesto
• Pesto or gremolata—substitute preserved lemon for fresh zest in these condiments
• Try preserved lemons in unexpected places like certain baked goods or desserts for a bright, savory-sour contrast

Find more preserved lemon recipes and ideas in my preserved lemons collection.

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