You’ll love using preserved lemons in place of fresh lemons for a new twist on some of your favorite classics. Check out my top 10 ideas for incorporating them below this recipe.
I’ve never found a brand in stores that captures the subtly seductive flavor of a homemade version, and they are just about the easiest things in the world to make. They last forever in the fridge, just make sure you use clean utensils to remove them from the container each time.
Through the preserving process the entire lemon becomes edible, but my favorite part is the rind. I try to get all the meat of the lemon and the white part off as well and then I slice the rind really thin to use.
Moroccan Preserved Lemons
10 organic lemons, washed thoroughly, a couple extra for juice if it’s your first batch
1 cup kosher salt
1 cup sugar
1 bunch fresh thyme, optional
1 tsp black pepper, optional
Mix the salt and sugar together in a bowl with the sprigs of thyme and black pepper.
From the top of the lemon, cut an X about half an inch down. This will allow you to pack the inside of the lemon with the salt and sugar mixture.
Lightly cover the bottom of a clean container with the salt and sugar mix. Start packing the lemons with the mix and lay them in the container, packing them as tightly as possible. Use all the salt and sugar. If you need to cheat on your first batch and add a little extra fresh squeezed lemon juice that will help to speed up the process. Cover with a lid and refrigerate.
The salt will start to pull the juice out of the lemon, and you will end up with a lot of liquid in the container. This is good! It helps to push the lemons down to submerge them a little more after a couple days. Remember you want them fully submerged. Your lemons should be done in about 30 days. You’ll know they are ready when the peel is tender and the texture is soft and silken. The flavor will be much milder than a typical lemon. Hold on to the salty leftover brine to help you start your next batch!
10 Great Uses For Preserved Lemons
- Garnish for grilled salmon or trout
- Garnish on top of roast chicken mixed with parsley
- Thinly slice the rind and add it to a salad
- Mince and add preserved lemon and pine nuts to quinoa to boost flavor
- Add to roasted beets
- Make a preserved lemon vinaigrette
- Great addition to sautéed kale
- Mix with roasted cauliflower and chickpeas to make a delicious side dish
- Preserved lemon butter on top of grilled artichokes
- Mix with fresh shaved parmesan and sprinkle on top of roasted brussel sprouts