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Preserved Lemons

Try this simple fresh and fast recipe for Preserved Lemons.


  • 2 handfuls sea salt

  • 25 fresh ripe Lemons


  • 1.

    Wash the lemons in hot water to remove the waxy coating.

  • 2.

    Cut them in half, squeeze the juice out then cut into quarters.

  • 3.

    In a bowl, rub the lemons all over with plenty of sea salt and pack them tightly into a sterilised jar with the lemon juice.

  • 4.

    Water can be used to top up the liquids if the juice doesn't quite cover the lemons.

  • 5.

    Preserve for at least 5 weeks.

  • 6.

    To use the lemons, remove the flesh and pith, and discard.

  • 7.

    Finely slice or dice the skin.

  • 8.

    For the last minute, 'cheats' version of preserved lemons, simply boil some whole lemons in very salty water for about 30 minutes.

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Posted by gailReport
quite good
Posted by JenniferReport
Really like this, quick easy and a great way to use all those lemons from the tree!
Posted by Judith134Report
I am just returned from Bordeaux, a city with an exciting north African culture in the area around St Michel. I had wonderful tajines with preserved lemons but these used the whole lemon cut in quarters, flesh and all. Wonderful!
Does this recipe work with whole lemons? Is there a better way?