How to Make Preserved Lemons

Learning how to make preserved lemons is one of the easiest ways to add bold, salty, citrusy flavor to your cooking. With just fresh lemons, coarse sea salt and a sterilized jar, you can make homemade preserved lemons that become mellow, fragrant and deeply flavorful after sitting for about 30 days. They are especially delicious in dishes like Moroccan Roasted Chicken, where their salty citrus flavor adds so much depth.

Preserved lemons are one of those simple ingredients that can completely transform a dish. The peel softens, the bitterness mellows and the lemon flavor becomes savory, tangy and intense.

What are Preserved Lemons?

Preserved lemons are fresh lemons packed with coarse sea salt and lemon juice, then left to cure at room temperature until the peel becomes soft, salty and intensely citrusy. They are commonly used in Moroccan and Middle Eastern cooking to add bright, savory lemon flavor to chicken, seafood, grains, salads, sauces and stews.

Try using preserved lemons in this recipe for Moroccan Couscous Salad with Chickpeas and Preserved Lemon. 

Jump to:

• What are Preserved Lemons?
• Why This Recipe Works
• Why This How to Make Preserved Lemons Recipe is Better Than Store-Bought
• What is My Take on Homemade Preserved Lemons?
• Ingredients
• Key Ingredients
• Step By Step Instructions
• How to Get the Best Preserved Lemons
• Common Mistakes to Avoid
• Variations
• What to Serve With Preserved Lemons
• Expert Tips
• Frequently Asked Questions
• Storage + Reheating + Make Ahead + Meal Prep
• Freezing Instructions
• Closing How to Make Preserved Lemons
• Recipe
• 💬 Comments

Why This Recipe Works

• Perfect for Moroccan, Mediterranean and Middle Eastern-inspired recipes
• Uses only 3 simple ingredients
• Requires very little hands-on prep
• Creates a long-lasting flavor booster
• The salt softens and preserves the lemon peel
• The lemon juice creates the brine needed for curing

If you're a lemon lover, make sure to check out this Ultimate Guide to Cooking with Lemons.

It's a great way to use those excess lemons. You can also use them in these lemonade popsicles, candied lemon slices or to make lemon curd!

Why This How to Make Preserved Lemons Recipe is Better Than Store-Bought

Store-bought preserved lemons can be expensive and sometimes overly salty or flat in flavor. Making them at home gives you:

• Better control over the quality of lemons
• Fresh, clean citrus flavor
• A simple ingredient list
• A full jar for a fraction of the cost
• The satisfaction of making a pantry staple from scratch

Homemade preserved lemons also get better as they sit, making them a great make-ahead ingredient to keep in the fridge.

What is My Take on Homemade Preserved Lemons?

My take on homemade preserved lemons is that they are one of the easiest “big flavor” ingredients you can make. They take just a few minutes to prep, then time does the rest.

Once they’re ready, you can chop the softened peel and stir it into sauces, grain bowls, roasted vegetables, chicken dishes and seafood recipes. They’re especially useful when a dish needs brightness but you want something deeper and more savory than fresh lemon juice.

For another citrus-forward recipe, these Candied Lemon Slices are a great way to use lemons in a completely different way.

Ingredients

• 6-12 lemons
• Coarse sea salt
• 1 sterilized quart jar

👉 Scroll down to the recipe card for a printable version of ingredients and instructions.

Key Ingredients

• Lemons - Fresh lemons are the base of this recipe. Since the peel is the part you’ll use most often, wash them very well before preserving.
• Coarse Sea Salt - Coarse sea salt draws out the lemon juice, helps preserve the lemons and creates the salty brine.
• Sterilized Quart Jar - A clean sterilized jar helps keep the preserved lemons safe while they cure at room temperature.

Step By Step Instructions

How to Get the Best Preserved Lemons

The best preserved lemons are fully covered in lemon juice and salt while they cure. Press the lemons firmly into the jar so they release as much juice as possible.

For best results:

• Use clean, washed lemons.
• Sterilize the jar before packing.
• Keep the lemons fully submerged in juice.
• Let them cure for the full 30 days.
• Store in the fridge once opened.
• Use clean utensils when removing lemons from the jar.

Common Mistakes to Avoid

• Not sterilizing the jar: This is important for safe storage.
• Leaving lemons exposed above the brine: The lemons should be covered with juice.
• Not using enough salt: Salt is what preserves the lemons.
• Opening too early: The lemons need time to soften and mellow.
• Using dirty utensils: Always use a clean fork or spoon when removing lemons.
• Forgetting to wash the lemons well: Since the peel is used, clean lemons are important.

Variations

• Add a cinnamon stick for warm flavor.
• Add bay leaves for a savory note.
• Add black peppercorns for subtle spice.
• Add cloves for a more aromatic preserved lemon.
• Use Meyer lemons for a slightly sweeter version.

Note: Keep the original recipe card ingredients exactly as written. Any added aromatics should be treated as optional variations only. I recommend using about 3 teaspoons of whatever spice(s) you choose to use, and mixing it with the salt for even distribution.

What to Serve With Preserved Lemons

Preserved lemons are an ingredient more than a side dish, so they’re best served chopped into savory meals, sauces and salads. A typical way to use them is in Moroccan chicken recipes, but they can also be used for so many other dishes. Just remove the pulp and dice up the peel for use in most recipes. Don't discard the pulp though - it is great used in cocktails and sauces.

• Stir chopped preserved lemon peel into Instant Pot Couscous for a bright, salty side dish.
• Add finely chopped preserved lemon to Seared Lamb Chops for a bold Mediterranean-inspired pairing.
• Toss a little preserved lemon with Roasted Brussels Sprouts to brighten the roasted flavor.
• Dice up a little preserved lemon to use in salads instead of lemon zest.
• Add a touch to fish recipes. It would be great in ceviche, roasted fish or grilled fish and seafood. Try this Tangy Fish Tagine from Fine Cooking.

Expert Tips

• Use organic lemons if possible since the peel is used.
• Press lemons down firmly to release juice.
• Add extra fresh lemon juice if needed to fully cover the lemons.
• Shake or turn the jar occasionally during curing.
• The peel is the most commonly used part.
• Rinse lightly before using if the lemons taste too salty.
• A little goes a long way because preserved lemons are very concentrated.

Frequently Asked Questions

Storage + Reheating + Make Ahead + Meal Prep

• Storage - Store the sealed jar at room temperature for 30 days while the lemons cure. Once opened, store in the refrigerator for up to 1 year.
• Reheating - Preserved lemons do not need reheating. They are used as a flavor ingredient in cooked or cold dishes.
• Make Ahead - This recipe is designed to be made ahead because the lemons need 30 days to cure.
• Meal Prep - Once ready, preserved lemons are excellent for meal prep. Chop a small amount and add it to grains, proteins, salads or sauces throughout the week.

Freezing Instructions

Check out this recipe from NYTimes Cooking for how to prepare Freezer Preserved Lemons. You can also follow my recipe instructions up through the 30 day preservation period.

Place the preserved lemons in an airtight freezer safe container or bag for future use. Thaw in the fridge when ready for use. I recommend freezing in small individual packages because you will only need to use a couple at a time.

**Note that freezing the lemons will cause them to become mushier.

Closing How to Make Preserved Lemons

Now that you know how to make preserved lemons, you’ll have a powerful flavor booster ready whenever a dish needs salty, citrusy brightness. With just lemons, coarse sea salt and a jar, this simple preserved lemons recipe turns fresh citrus into a bold pantry staple that lasts for months.

Use them in Moroccan chicken, couscous, roasted vegetables, seafood, dressings and sauces for instant depth and brightness.

Rate the recipe and leave a comment to let me know how it turned out!

Recipe