Be careful, the recipe for preserved lemons is so easy that you will never want to buy them again. We have warned you!
An essential ingredient in Moroccan cuisine, preserved lemon is unrivaled in livening up a chicken tagine or a fish fillet. The good news is that you don’t need any rare ingredients to prepare this homemade condiment. All you need are lemons (of course), salt, water and… that’s it! Make sure to choose untreated lemons (because the skin is used in the recipe) and therefore the peel is clean, without nicks or wilts.
To read: The chicken and preserved lemon tagine by Myriam Ettahri, member of the Master Chef Maroc jury
The recipe for salt-preserved lemon
For 1 1 l jar
- 6 small untreated lemons
- 200 g of grey sea salt
- 80 cl of water
Brush the lemons under hot water.
Split them into 4 lengthwise without going all the way through.
Put 1 to 2 tbsp of salt in each slot.
Store the lemons in a sterile jar, preferably with the point facing upwards so that the salt remains in the lemons. Close and leave for 5 to 7 days, to give the lemons time to release their juice.
Boil 80 cl of water, pour it into the jar.
Close and leave to marinate for at least 3 weeks.
Keep lemons cool after opening.
Depending on taste and needs, add spices and herbs to the jar to flavor the lemons.
For preserved lemons in oil
Still for 6 lemons, cut them into slices about 5 mm thick. Place all the slices in a colander, sprinkle with 100 g of salt and mix. Leave to drain for 24 hours in the refrigerator.
The next day, drain the lemon slices and pat them dry with paper towels. Store them upright in a sterilized jar, then cover with olive or sunflower oil. Place in a cool place for at least 15 days before using.
Make sure the slices are always covered in oil, they will keep for several months.
For sugar-preserved lemons
Cut the lemons into slices. Blanch them for 1 minute in boiling water, then blanch them again for 1 minute. Drain the slices then weigh the same weight of sugar. Place the slices in a saucepan with half the sugar. Cover with water, then heat over low heat for 20 minutes. Leave to cool.
Put the slices back in with the remaining sugar, cover with water, cook for 20 minutes.
Leave to cool before transferring the candied slices into a box and refrigerating.
Good to know, the sugar-preserved lemons are ready to use once the recipe is finished and can be kept for up to 1 month in the fridge. They can be used to enhance tarts, brioches, cakes and tagines, for the sweet and salty side.
Also note that if you only want to preserve the zest, the process remains the same.
How to make express preserved lemons?
For those in a hurry or those who leave it to the last minute, it is possible to prepare preserved lemons in just 10 minutes, without leaving them to rest for 3 weeks.
Cut 2 lemons into quarters and place them in a deep plate. Add the juice of 1 lemon, 1 tbsp. of salt, 1 tbsp. of white vinegar, and 10 cl of water to the plate.
Heat for 10 minutes in the microwave, stirring approximately every 2 minutes.
Place the lemon wedges in a jar, let cool before using.
It couldn’t be simpler or faster!
What to do with preserved lemon?
Once the lemons are well preserved, use them in marinades for skewers, a vinaigrette, or simmer them in a sauce. Otherwise, try pairing them with bottarga, goat cheese, or mozzarella.
Just remember to remove any excess salt from the lemons before adding them to your recipes.
And for more inspiration, discover 12 recipes that put preserved lemon in the spotlight.
Chicken casserole with three lemons
© Virginie Garnier
- 4 people
- Level: Easy
- 25 minutes of preparation
- Cheap
- See the recipe: Chicken casserole with three lemons
Goat cheese cake with preserved lemon and seeds

© Jérôme Bilic
- 6 persons
- Level: Very easy
- 10 minutes of preparation
- Cheap
- See the recipe: Goat cheese cake with preserved lemon and seeds
Mozzarella marinated with preserved lemon, oregano and bottarga

© Virginie Garnier
- 4 people
- Level: Very easy
- 10 minutes of preparation
- Cheap
- See the recipe: Mozzarella marinated with preserved lemon, oregano and bottarga
Cod with vegetables, lemon butter

© Jérôme Bilic
- 4 people
- Level: Easy
- 20 minutes of preparation
- Cheap
- See the recipe: Cod with vegetables, lemon butter
Casarecce pasta with bottarga and preserved lemon

© Pierre Baëlen
- 4 people
- Level: Very easy
- 30 minutes of preparation
- Cheap
- See the recipe: Casarecce pasta with bottarga and preserved lemon
Poultry terrine with herbs and preserved lemon

© Marjolaine Daguerre
- 8 people
- Level: Easy
- 25 minutes of preparation
- Cheap
- See the recipe: Poultry terrine with herbs and preserved lemon
Chicken skewers with lemon and preserved lemon

© Pierre Baëlen
- 4 people
- Level: Very easy
- 20 minutes of preparation
- Cheap
- See the recipe: Chicken skewers with lemon and preserved lemon
Baked sardines with preserved lemon and dried fruits

© Susan Bell
- 4 people
- Level: Very easy
- 25 minutes of preparation
- Cheap
- See the recipe: Baked sardines with preserved lemon and dried fruit
Clams, candied lemon, kacha

© Marie-Pierre Morel
- 4 people
- Level: Very easy
- 15 minutes of preparation
- Cheap
- See the recipe: Clams, preserved lemon, kacha
Roast chicken with preserved lemon and potatoes

© Danièle Gerkens
- 4 people
- Level: Very easy
- 25 minutes of preparation
- Cheap
- See the recipe: Roast chicken with preserved lemon and potatoes
Carrot salad with two lemons

© Jérôme Bilic
- 6 persons
- Level: Easy
- 20 minutes of preparation
- Cheap
- See the recipe: Carrot salad with two lemons
Chicken with preserved lemon and olives in a casserole

© Nathalie Carnet
- 4 people
- Level: Easy
- 20 minutes of preparation
- Cheap
- See the recipe: Chicken with preserved lemon and olives in a casserole