Preserved Lemons

Moroccan Preserved Lemons

  • Author: Salima's Kitchen
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 preserved lemons 1x


  • 6 lemons, scored into quarters
  • 1 cup lemon juice (about 6 additional lemons)
  • 1/2 cup salt


  1. Wash and scrub the lemons to remove any dirt from the skin. Score into quarters and rub each section with salt.
  2. Squeeze into your canning jars (I fit two lemons in each 4 oz jar) and pack with more salt. Fill with lemon juice, leaving about 1 inch of space for air at the top of the jar.
  3. Let sit in the fridge for a month or until the skin is soft and can be easily punctured with a butter knife. Use in sauces, marinades and with roasted dishes! 

  • Category: Canned
  • Method: Canned
  • Cuisine: Moroccan

Keywords: preserved lemons, moroccan preserved lemons

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