Moroccan preserved lemon is a common ingredient used in many tagines characteristic of Moroccan cuisine. It adds depth to the flavor of many classic dishes in Morocco.
This is one of the simplest recipes I have ever come across and it is quite versatile. Originating from the times when there was no refrigeration, it uses salt to preserve lemons for use well after harvesting.
Typically, preserved lemon is fermented for a time before use. This mellows the tart citrus flavor. The lemons available in Morocco are sweet, so the Meyers lemon is well suited for this recipe (although any variety will do).
I only preserve one or two lemons at a time, but you can preserve as many as you like as they keep for a long time. Small wide-mouth mason jars, which I buy in bulk, are quite useful for preserved lemon storage as well as saving spice mixes.
What you need to make quick Moroccan preserved lemon
- Lemon
- Salt
- Water
- Small storage jars
Do you have a favorite recipe? Why not share it with us? Whether you’ve got traditional Jewish food or anything gluten-free, we’d love to see what you can create.
Submitting your recipes is now easier than ever. Click here for our online recipe submission form.
Tips for making and using preserved lemon
- The goal is to preserve the lemon flesh and shape as much as possible. Too much boiling time will reduce the lemon to a mushy rind.
- Rinse the lemon in fresh water prior to use in order to remove the high amount of salt.
- Letting the lemon sit for a month in a sealed bottle will add complexity to the flavor and reduce tartness as the lemon ferments.
- I prefer to store the preserved lemons for at least a week prior to using them use in tagines and stews.
Quick preserved lemon recipe
Quick Moroccan Preserved Lemon Recipe
Moroccan preserved lemon is a quintessential ingredient in Morrocan tagines and other stewed dishes. It is so simple yet so versatile and flavorful.
Ingredients
- 1 lemon
- 1 Tablespoon salt
- 1 cup water
Instructions
- Clean the lemon and cut it into 4 wedges. If the lemon is large, cut it into wedges that are about 1" (2.5 cm) across.
- Bring the water and salt to a boil and add the lemon wedges.
- Simmer for 15 minutes or until the lemon peel is easily pierced by a fork.
- Use the lemon pieces straight away or store them in a glass jar with minimal air space (mason jar or similar). I prefer to store it for at least a week before using.
Notes
- This is not suitable if you are on a low-sodium diet. Rinse the lemon pieces before use to lower the salt content.
- You can make as many lemons as you like. The ingredient ratio is easy to scale.
- Wedges are preferred to slices as they hold up better when being boiled.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 6Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1589mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
Please share and save for later
If you enjoyed this article, please share it on social media and save it for later on Pinterest.
What will you do with this quick Moroccan preserved lemon recipe?
More Mediterranean ideas. . .
Photo Credits:
All photos on this page are either shot by our team or the guest author or stock images from Depositphotos.
I had no idea I could preserve lemons. Great recipe. Thanks!
I can’t wait to try this recipe- I love preserved lemons! Your recipe is easy to follow and with simple ingredients- can’t wait to try it this weekend!
Delicious!! I love this so much. Thank you for this amazing recipe!
Thank you so much for your guide. I am looking forward to making it.
I absolutely adore preserved lemons – so good in salad dressings and marinating the meats! Loved your recipe too! Easy and straightforward!
This was such a helpful guide to making preserved lemon at home! I know I’ll be able to use this in a variety of recipes!