Preserved Lemons

One of the essential ingredients here in Moroccan cooking is preserved lemons. They have a salty, sour, and slightly bitter citrus flavor that adds to dishes like Moroccan Roasted Chicken, Moroccan Fish Tagine, and Moroccan Baked Chicken. Making preserved lemons is actually pretty simple, but it does take some patience. The lemons need time to soften and develop their rich, unique flavor.

What are Moroccan preserved lemons?

Unlike fresh lemons, you usually use the rind
Lemons preserved with salt and their own juice
Rind becomes tender and flavorful
Commonly used in Moroccan dishes

Ingredients

Fresh lemons
Kosher salt
Additional lemons, juices as needed

See recipe card for quantities.

Instructions

Scrub and dry the lemons. Cut each into quarters, stopping about ½ inch from the bottom.

Add 1 tablespoon of kosher salt inside each lemon, then pack tightly into a clean, sterilized jar.

Press down firmly to release the juice. Seal and store in a cool, dark place for 1–3 months, pressing them down every few days.

When the rinds are soft and silky, transfer the jar to the refrigerator.

How to Use Preserved Lemons

Preserved lemon is an essential ingredient in Moroccan cooking. It’s simple to make, but it takes patience as the lemons need time to soften and develop their flavor.

When cooking with preserved lemon, you typically use the rind. Remove the seeds, then finely chop or slice the rind before adding it to:

Dressings and sauces
Moroccan chicken tagine with olives
Fish tagine
Zaalouk
Salads
Marinades

Looking for other recipes like this? Try these:

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Recipes

Preserved Lemons

Make Moroccan preserved lemons with fresh lemons and kosher salt. This simple recipe takes patience but creates tender, flavorful lemon rinds perfect for tagines, salads, marinades, and sauces.

Print Recipe

Prep Time: 15 minutes

2–3 lbs fresh lemons, preferably thin-skinned
1½–2 cups kosher salt, approximately
2–4 additional lemons, juiced as needed

Instructions

Scrub the lemons well and dry completely. Since you’ll be eating the rind, make sure they’re clean.
Trim a thin slice from the stem end of each lemon. Cut each lemon into quarters lengthwise, stopping about ½ inch from the bottom so the quarters remain attached.
Open each lemon and sprinkle the inside with about 1 tablespoon of kosher salt. Close the lemon and pack it tightly into a clean, sterilized large glass jar.
Continue packing the lemons tightly, sprinkling salt between the layers. Press down firmly as you go to release as much juice as possible.
Once the jar is full, press the lemons down firmly. The lemons will eventually be submerged in liquid after preservation.
Close the jar tightly and leave it at room temperature in a cool, dark place for about 1-3 months. Every few days, gently shake the jar and press the lemons down so they remain submerged.
The lemons are ready when the rinds become very soft, tender, and almost silky. Transfer to the refrigerator for storage.