Moroccan Preserved Lemons


  • 10-12 fresh lemons
  • 2 lbs kosher salt
Preserved lemons are a common ingredient in Moroccan and North African cuisine. They bring a wonderful flavor to soups stews as well as salads.

  • Wash and dry the lemons, then cut them in half lengthwise.
  • Using a large non-reactive container large enough to hold the lemons add some salt and then add the lemons.
  • Then cover the lemons completely with salt. The lemons should be totally covered.
  • Cover the container then place in a dark place for 2-3 months.
  • To use remove the amount of lemons needed and rinse off completely.
  • Scrape out the pulp and pith.
  • The lemon rind with be tan in color.
  • The rind may be sliced or chopped.
  • If using uncooked or in a salad, simmer in water for about 30 seconds to remove unwanted salt. 

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