Moroccan Preserved Lemons

Preserved lemons are a common North African condiment and delicacy used for many Moroccan dishes. These Moroccan style lemons are mildly tart with an intense lemon flavor. Commonly used in tagines with chicken or lamb dishes, in rice and soups, with seafood and my personal favorite Moroccan preserved lemon briouates.

Course Condiment

Cuisine Moroccan

Keyword how to use preserved lemons, Moroccan Preserved Lemons, preserved lemons

Prep Time 30 minutes

Cook Time 15 minutes

Servings Whole Jar

Calories 334kcal

Equipment

1 2 liter - half gallon jar with tight gasket seal (64-67 ounces)

Ingredients

10 - 12 lemons preferably un-waxed
5 oz kosher salt (150g)

Optional Aromatics

4 Bay leaves
1 teaspoon Peppercorns
1 cinnamon stick

Instructions

Sterilizing the Jar

To sterilize the jar you need to make sure it’s spotless. Wash in hot or boiling water with some washing detergent. Rinse well.
Place still wet in cold oven and turn on oven to 300F/150C, leave in the oven for 30 minutes to sterilize.
Remove and let cool down.

Preparing the Lemons

Trim off any woody bits or stems off your lemons.
Wash lemons in warm water and give skin a good scrub to remove dirt or grit (If waxed, use hot water).
Cut one end of each lemon around ¼ inch (5mm) from the base. Remove any visible pips.
Cut each lemon in into quarter section about ⅔ down from the end that was just cut, making sure not to score all the way through. You should be able to splay open the lemon and have it remain in tact as a whole unit.
Fill each lemon cut with one teaspoon of salt. You can add more if lemons are large. The salt will extract the juice and also soften the rind.
Place lemons into jar by pushing them hard wedged together.
Add remaining salt if any left.
Add bay leaves. This is optional but it gives the lemons an enhanced flavor for savory dishes.
Add cold water to completely fill jar.
Make sure all lemons are covered with water, seal the jar and store in cool dark place for three to six weeks. You will now have preserved lemons ready for use.

Notes

Liquid will be cloudy but will clear in 3 to 4 weeks.
Turn the jar upside down every 2-3 days for three weeks to mix salts.
Once opened, refrigerate.
Preserved lemons can last up to six months.
To use, separate the quarters then rinse lemon in water to remove salt.
Discard the pulp and only use the rind.

Nutrition