Quick Preserved Lemons

Quick Preserved Lemons Recipe
Randy Mayor; Cindy Barr
Preserving lemons typically takes 4 to 6 weeks to acquire the right consistency and flavor. However, this quick method bypasses the lengthy preservation time and is a great substitute for the real thing. Use the rind to accent a variety of dishes, from seafood to vegetable stir-fries.


1/2 cup (serving size: 1 teaspoon)

Recipe from

Cooking Light

Nutritional Information

Calories 2
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.1 g
Carbohydrate 1 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 235 mg
Calcium 6 mg


1 cup water
2 tablespoons kosher salt
2 lemons, washed and quartered


Combine water and salt in a small saucepan; bring to a boil. Add lemons; cook 30 minutes or until liquid is reduced to 1/2 cup and lemon rind is tender. Remove from heat; cool to room temperature.


Mash the pulp in a sauce or a stew, or use it to baste chicken or lamb. These can be made several days ahead and stored in the refrigerator for up to a week. To distribute the flavor, chop before adding to a dish.

Kitty Morse,

Cooking Light

June 2004
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