Simple preserved lemons. Use up to 10 ripe and heavy lemons. Refrigerate once opened. You can pull them out as needed for pieces or puree. Some cooking and baking asks for whole slices of skin.


Recipe Summary

30 mins
3 weeks
3 weeks
4 cups


Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Trim ends off lemons. Cut halfway into each lemon, lengthwise, and again widthwise, like a plus sign. Push the cut sides open and spread slightly.

  • Place about 2 tablespoons of salt into the bottom of the jar; place 1 lemon, cut-side down, over salt. Press lemon into the salt using a long wooden stick to release juices. Repeat layering remaining salt and lemons. Press lemons to get all the juices out. Squeeze in some additional lemon juice if layers are very dry, but avoid a soupy texture.

  • Cover jar with lid; flip jar upside-down onto a shallow dish to protect against possible leaking. Let sit in a cool spot away from direct light or refrigerate, flipping jar over every 2 to 3 days, about 3 weeks.

Editor's Note:

Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.

Nutrition Facts

5 calories; protein 0.3g; carbohydrates 2.9g; fat 0.1g; sodium 2847.4mg. Full Nutrition

Reviews (1)

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1 Ratings
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Rating: 3 stars
Made as written. Day 3 I had mega leakage. Got everything cleaned up and fixed it by adding lemon juice. Discovered another recipe from this site in the meantime that involved a quick version in the microwave. Tried that and it was done in a day with a lot less hassle and just as much flavor without all the mess.Ended up combining the two to store in the refrigerator and I won't be making this one again. Sorry. Read More