Preserved Lemons

No other condiment adds quite the same salty-citrusy note as this Moroccan favorite. This homemade version has a clean flavor that sharpens a variety of savory dishes. A jar of these makes a great hostess gift.

This recipe goes with Brisket with Olives and Preserved Lemons, French Honey-Baked Chicken with Preserved Lemons

Yield: 1 1/2 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 5
  • Calories from fat: 36%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.1g
  • Carbohydrate: 1.1g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 377mg
  • Calcium: 8mg

Ingredients

  • 8 lemons (about 1 1/2 pounds)
  • 1/2 cup kosher salt, divided
  • 1/2 cup fresh lemon juice (about 4 lemons)
  • 1/4 cup water
  • 2 tablespoons extravirgin olive oil

Preparation

  1. 1. Cut a small slice from 1 end of each lemon; stand lemons upright. Cut each lemon lengthwise into quarters, cutting to, but not through, the opposite end. Sprinkle 1 teaspoon kosher salt into each lemon. Place the lemons in a medium bowl; sprinkle with remaining kosher salt, juice, 1/4 cup water, and olive oil. Let stand, partially covered, at room temperature 2 days, stirring occasionally and pressing the lemons to extract juice. Cover and refrigerate 3 weeks, stirring occasionally and pressing to extract juice from lemons.
  2. 2. Rinse lemons; remove seeds and white pith. Chop peel. Place chopped peel in a small bowl; cover and refrigerate up to 6 months.
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