Preserved lemons



10 min


1 Litre

Preserved lemons

Angus Fergusson


  • 5 medium lemons
  • 2/3 cup kosher salt


  • Scrub lemons under running water with a stiff vegetable brush to remove any waxy coating. Trim off and discard stem ends. Quarter lemons lengthwise.
  • Coat wedges with salt, then pack into a 1-L jar with a lid. Press lemons very firmly into the jar to get the juices flowing. Add remaining salt and, if needed, more lemon juice to cover. Cover jar with a piece of plastic wrap and secure lid. Refrigerate.
  • Turn and gently shake jar once a day. After 1 week, lemons will be soft and ready to use. They’ll continue to develop flavour. Keep refrigerated up to 6 months.
  • To use, remove and discard pith and pulp using a small sharp knife. Rinse peel well to remove excess salt. Slice or dice peel. Lemons become saltier the longer they sit. Adjust the amount of peel used in recipes below accordingly.

Nutrition (per serving)

  • Calories
  • 3,
  • Carbohydrates
  • 1 g,
  • Fibre
  • 1 g,
  • Sodium
  • 515 mg.

Kosher salt cuts through some of the bitterness of the lemon, making this a preserve go a long way in many dishes.

Substitution Tip:

Instead of lemons, use about 4 medium oranges (plus 1 for juice) and 1/2 cup kosher salt, or 15 limes (plus 5 for juice) and 2/3 cup kosher salt.

Herb & Spice Variation:

Add 2 tbsp coriander seeds or a mix of 2 star anise and 2 bay leaves to lemons, oranges or limes.