Filed Under: condimentpreserve, Fruit, moroccan, Under 20 Mins

Spiced Preserved Lemons

Add zest and zing to everything from poultry to pasta with this Moroccan staple. This recipe also makes a great gift. To complete the package download our gift tag and recipe card to attach to the jar.

April 8th, 2012

Originally published in the October 2007 issue of Wish
By 20-Minute Supper Club

Season’s Best: If you see them, buy Meyer lemons for this recipe. They are prized for their thin yellow-orange skins and high yield of slightly sweet, flavourful juice. They are in season from November to April.

Whole New Level: Not only does a jar of preserved lemons look gorgeous, the versatile ingredient will inspire creative cooking and take even the most basic meals to a whole new level.

How to Use Preserved Lemons: Remove and discard pulp and pith. Add finely chopped rind to a variety of dishes, such as:
  • Couscous, rice or pasta
  • Stews, chili and marinades
  • Smoked salmon or seared fish
  • Olives
  • Gremolata

Chef's Tip: Stuff the cavity of a chicken with whole preserved lemons before roasting to infuse with zesty flavour.

Good for You: Lemons are loaded with antioxidant vitamin C as well as folate, fibre and potassium. Healthy Bonus: Use preserved lemons as a seasoning and reduce the need for salt.
Cook Time
1 month (minimum)
  • 6 lemons, washed
  • 4 tablespoons kosher salt
  • 1 - 2 cinnamon sticks
  • 1/2 teaspoons coriander seeds
  • 1/2 teaspoons peppercorns
  • 2 bay leaves
  • 1 tablespoon olive oil
  1. Quarter two lemons, but not all the way through—they should look like open flowers.

  2. Sprinkle insides of cut lemons with kosher salt and place in a ceramic or glass bowl. Cover with plastic wrap.

  3. Put a weight over lemons (like a can of tomatoes sitting in a bowl), and leave on counter for two days.

  4. Pack lemons tightly into jar and add remaining salt, spices and bay leaves. Juice remaining lemons, pour into jar and top with olive oil. Make sure lemon juice totally covers lemons. Refrigerate for at least one month before using to allow flavours to develop. Then store in the fridge and use within one year.

  5. Try out your newly preserved lemons with our Moroccan Spiced Roast Chicken recipe.

Spiced Preserved Lemons
Photography by Rob Kinghorn

2 responses to “Spiced Preserved Lemons”

  1. Linda B says:

    If Meyer lemons are not in season why did you publish this recipe now? Surely with all the fresh local produce available you could have found another recipe to print.

  2. ElaineG says:

    what remaining salt? Do you sprinkle with the full 4 tablespoons?…and use more later?

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