Preserved Lemons

2 to 3 lemons
  • 2 to 3 lemons
  • 2 tablespoons kosher salt
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Preheat the oven to 250 degrees F.

Cut the lemons into sixths, lengthwise, sprinkle with the salt and place in a non-corrosive dish (glass is good). Cover the lemons with water and cook in the oven for 3 hours. Allow to cool and then refrigerate.

Cook's Note: The lemons can be refrigerated for up to 6 months as long as they are covered and stored in a glass canning jar.

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    I find this recipe confusing, when reading the Cook's note, "The lemons can be refrigerated for up to 6 months as long as they are covered and stored in a glass canning jar", does this mean they have to go through the canning process (sterilization, sealing, etc...)? Or since they are refrigerated the canning process isn't needed? This could be a great recipe and I would love to try it.
    Duh! After you good them you store them in the refrigerator for 6 months. If they needed to be processed she would have said so. Just use a standard canning jar large enough to hold them contents, screw down the lid and put in the refrigerator with an expiration date.
    I found this recipe and thought I might try it. As a beginner cook, I am not sure how to use them in a recipe. Any suggestions?
    I give this a 1 star because it doesn't say how long to preserve them before you use them. I only had them in the frig. for maybe a week. When I added them to the recipe it made the dish very salty and bitter (yes I did rinse them). I had to dilute w/water and add more spices to fix but still not 100% what it should be. Next time I will leave in frig. for at least a month and then try the recipe again.
    This is in response to Isabel's question. Though the video and recipe does not state whether or not you put the liquid in with the lemons, I reviewed the video several times and determined that you need to use a small enough jar to fill it near the rim with the lemons. Then you add just enough of the liquid to cover. This is a great recipe and perfect for gift giving for any occasion.
    Does anyone know if you can preserve the lemons once the zest is removed? I zest dozens of lemons for use in my biscotti business. Would love to be able to save the fruit afterwards.
    love it ,use the lemons in a lot of dishes
    Was online to find this recipe, then remembered I had recorded it for the tajine recipe. They had the clip with the recipe for the lemons. They rinsed the lemons lightly with water before they used them. The pulp was scraped off and used in the marinade. Then they julienned the peel and put it in the sauce. Gave me the impression that you could use them in any marinade. I think I would even lightly chop the pulp and zest some of the rind and make a lemon/vinegar/oil salad dressing. Just remember to rinse the salt off. The guest on the show used a pint canning jar, sterilized, for the 2 lemons after they baked. They were packed tigthty and refrigerated. Oh, the possibilities!
    Enjoyed the recipe. For Jan from Utah regarding uses for Preserved Lemons, when you enter "preserved lemons" under search terms, this web sight has 53 recipes and Epicurious has over 90. Just go ahead and make them because it is cheap and have a great time creating, especially if you love lemons as I do. Mine are in the oven now.
    I know the recipe says the preserved lemons can be stored in the fridge, but I would like to know if they can be canned for longer storage. Fridge space is always at a premium at my house. Also I would like to give some as gifts and would be taking them for about a 5 hour car ride when I deliver them for Christmas.
    Does anybody know if your have to put the lemons into the jar with the cooking liquid or just the lemons? The recipe doesn't says.


    I'm SURE that on the show it said to put the cooked lemons into a STERLIZED canning jar. It does not indicate this on the recipe.
    I will try this recipe of salt and baking. Another mid eastern recipe is as follows:

    Scrub lemons. Cut off both ends. Cut into quarters. Sterilize canning jars and lids. Stuff cut lemons into canning jar. Cover with bottled lemon juice. Refrigerate and let sit for 3 weeks. All is edible and tender - peel, pith, and meat. Taste is not altered. Use wherever you would use lemon zest. Separate meat from peel and add to recipe. Julienne peel and add to Salads, Main Dishes, Desserts, This recipe came with a Tagine Crockery Cooker. If the liquid becomes lower than the lemons, just add more juice. As you take out the lemons for use, crumble up parchment paper and put in jar to keep lemons below level of juice. I have access to a Meyer lemon tree, so about twice a year I put up about a dozen or so pint jars to give away as gifts.
    Preserving lemons changes their flavor to some degree so you can't use these in place of lemons in just any recipe without considering how it may alter the overall flavor. Preserved lemons are a customary ingredient to Middle Eastern dishes. So you may want to begin looking there for applications for preserved lemons. This recipe went with the tagine recipe also from this episode. I agree with you that Food Network needs somewhere just to ask questions. I hope this helps.
    I do not want to give a negative review but since I worked today I did not see the episode. I seem to always have leftover lemons as I buy them every week just in case I need one.

    Thiis recipe intrigues me, but what can you do with the lemons afterwards? Can anyone tell me how this tied into her show today? Can you take them out of the canning jar and use in any recipe that calls for lemons for the next 6 months? Do not blast me for not making this recipe. I just want to try it, but it does not state what the application for these lemons are.
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