Salted Preserved Lemons

This is a Moroccan recipe.
Save Recipe
  • Total: 4 days 3 hr 15 min
  • Prep: 15 min
  • Cook: 4 days 3 hr
Share This Recipe


Fennel seeds

Cinnamon stick

Coriander seeds


Bay Leaf

Sea salt

Large fat Lemons (preferably Sicilian ones with the leaves still attached)


  1. In a bowl mix the spices into the sea salt. Cut a cross into the lemons -- almost to the base, but so that the quarters stay together. Push the seasoned salt into the lemon segments and pack the lemons as tightly as possible into an airtight jar. The less space there is between the lemons the more attractive it will look and you won't need to use so much salt. The lemons will be ready after one month of preserving, and will last for about 2 years. Tips:The peel is edible This also works very well with limes You could preserve oranges like this too -- but there are not so many recipes which use them You must use sea salt not table salt -- table salt is too chemical and harsh
  2. Uses:For seasoning rice and couscous -- it works like salt and makes the rice and couscous lemon scented Put chicken/fish into a foil bag and bake with the lemon salt Use to season stews and soups ;
Quick-Cured Lemons
Seamus Mullen

Quick-Cured Lemons

2m Easy 100%
Homemade Ricotta
Nancy Silverton

Homemade Ricotta

3m Easy 89%