Skip to main content
Epicurious
Bon Appétit

Preserved Lemons

By Chris Morocco

4.1

(4)

Image may contain Glass Drink Beverage Beer Glass Alcohol and Beer
Photo by Ted Cavanaugh

If you can find Meyer lemons, use them for this recipe. Their thinner skin has very little bitterness.

Recipe information

  • Yield

    Makes 1 quart

Ingredients

2 cups Diamond Crystal or 1 cup Morton kosher salt
1/2 cup sugar
5 lemons, preferably organic, scrubbed

Preparation

  1. Combine salt and sugar in a medium bowl. Cut lemons into quarters lengthwise. Pack alternating layers of salt mixture and lemons into a 1-qt. glass jar or nonreactive container. Cover and chill at least 1 month and up to 1 year, shaking every day for the first 2 weeks to redistribute curing mixture and the brine that will form.

TagsPickleCondimentLemonCitrusFruitMeyer LemonGluten FreeDairy FreeVeganVegetarianEasyMake AheadMeal PrepPickle & PreserveWinterBon Appétit

See Related Recipes and Cooking Tips

Read More
Pickle Lemonade
Country-style lemonade with a salty-tangy twist.
Lemon Curd
Use this classic lemon curd on scones, in yogurt, or between layers of meringue.
Chopped Salad With Sardines and Preserved Lemon
A feel-good meal full of crunchy veg and even crunchier pita chips.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Zabaglione
A light, frothy Italian dessert made from egg yolks, sugar, and Prosecco, this easy zabaglione recipe is perfect served warm with fruit and biscotti.
Berry Protein Smoothie
With cottage cheese blended right in—yes—this smoothie will keep you full until lunch.
Lemon Pepper Wings
An oven-baked take on the Atlanta classic.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.