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    You are in: Home / Community Forums / Middle East & North Africa / Wanted: Preserved Lemon recipe
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    Wanted: Preserved Lemon recipe

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    Sun Sep 02, 2012 11:20 pm
    Forum Host
    Update: Well, Ladies, I ended up using a recipe off site.
    It was super easy although the instructions were substandard (grade D-).

    The only question I have now is whether the jar of lemons needs to be refrigerated or do I leave the jar in a cool, dark spot...? Instructions didn't indicate.


    I am really looking forward to using preserved lemons in recipes!
    pinky kookie
    Mon Sep 03, 2012 12:59 pm Groupie

    Hi again Cookgirl,
    Thanks for your feedback and here are these interesting answers to your question:

    "The only question I have now is whether the jar of lemons needs to be refrigerated or do I leave the jar in a cool, dark spot...? Instructions didn't indicate".

    "I have a question about the recipe Moroccan Carrot Salad with Harissa" - from Cordelia.

    HOW DO YOU MAKE PRESERVED LEMONS? - asked by Fay 6 months ago
    ANSWER - by Patticakes added 6 months ago -
    "Slice or quarter clean, thin skinned lemons. Remove seeds. Layer in a clean jar, sprinkling with kosher salt between layers. Fill as much as possible pressing on lemons. Add a final healthy teaspoon of salt and fill jar with canola oil to cover.
    Place in a cool spot of your kitchen for several days then refrigerate".

    Added by Cordelia - 579 Views | 2 Comments -
    Recipe Notes - Cordelia's Notes: Worth the time investment. Excellent in salads, sandwiches and even in chicken dishes. This recipe makes about 3 cups.
    6 very fresh smooth looking lemons
    4-5 lemons for juice
    3-4 tablespoons salt
    2 tablespoons paprika
    5 Peppercorns
    2 bay leaves
    4 Bay leaf
    Cut the lemons, with skin, to rounds about 1/2 cm thick. Clean the lemon slices from seeds. Mix the salt and the paprika in a plate. Deep every lemon slice in the mixture and then arrange in a jar as tight as possible. Add the bay leaf and the peppercorns in between the slices. Pour lemon juice on top of the slices, so they all be submerged in the juice (add a bit of water if you don't have enough juice).
    On top put the peels of the squeezed lemons to protect from mold.
    Seal the jar very well and let it seat outside the fridge for about 2 days. Turn the jar over couple of times during the two days.
    After two days keep in the fridge for few weeks. Ready after about 4-5 days. Good for about 4 weeks in the fridge, covered in lemon juice and a bit of oil on top.

    (Makes 1 quart)
    About 1 – 1 1/2 pounds of organic lemons (make sure your lemons are wax-free)
    2-3 quarts water, plus 2 cups
    3 tablespoons kosher or sea salt
    cinnamon stick
    1 dried bay leaf
    sprinkle of black peppercorns
    sprinkle of coriander seeds
    A few tablespoons of mild-flavored olive oil
    Bring 2-3 quarts of water to a boil in a large saucepan. Add the lemons and simmer for about 4 minutes to soften the skin. Drain and rinse in cold water. Pack tightly into a sterilized quart jar. You may need to cut them into halves or quarter to fit them all in.
    In a small saucepan, combine the 2 cups of water, salt, cinnamon stick, peppercorns, coriander, and bay leaf together and bring to a boil. Cool slightly.
    Pour brine over the lemons and cover completely. You will probably have brine leftover. Coat the surface with olive oil and screw on the lid. Age the lemons for about 4 weeks in a cool, dark spot. Always use clean tongs or a fork (not your fingers) to remove the citrus from the jar. Taste a piece and rinse under cool water if it seems too salty. Refrigerate after opening. Preserved lemons can be kept for up to a year, or more.
    Source: Adapted from The Zuni Cafe Cookbook by Judy Rodgers
    As always, I love your company. Thanks so much for stopping by.

    Last edited by pinky kookie on Mon Sep 03, 2012 1:47 pm, edited 1 time in total
    pinky kookie
    Mon Sep 03, 2012 1:26 pm Groupie

    And here are more interesting questions & answers about making preserved lemons:



    Frequently Asked Questions - From Ball & Kerr Glass Preserving Jars -

    Last edited by pinky kookie on Mon Sep 03, 2012 1:48 pm, edited 1 time in total
    Mon Sep 03, 2012 1:31 pm
    Forum Host
    Thank you, my dear!!!!!
    pinky kookie
    Mon Sep 03, 2012 1:40 pm Groupie

    U R very welcome and thanks again for your prompt response. I appreciate it and hope all this info posted here can be useful to you, and enjoy the recipe(s) with the good preserved lemons, Cookgirl. icon_biggrin.gif icon_wink.gif

    After watching the video posted by Molly and checking that recipe, I found out another good answer to your question, and here it is:

    Lemons, Salt, Glass jar
    1- Sterilize your glass jar by cleaning with hot water and soap. Then without drying the jar, put it in the oven at 350 degrees for 30 minutes.
    2- Make a vertical cut half way through the lemon. The two halves should remain attached at the base.
    3- Turn the lemon upside down and cut the lemon again half way vertically at a 90-degree angle to the first cut. You will end up with 4 pieces that are still attached in the middle.
    4- Add 1 teaspoon of salt to each side of the lemons, then pack them tightly in the jar until no space is left. Sprinkle some salt in the jar.
    5- Cover the jar, and keep it at room temperature in a dark closet or cabinet for a month.
    6- The only time you are going to check on the jar is during the first 3 days to verify if the juice produced by the lemons is enough. If the lemons on top are not covered with juice, add fresh lemon juice until the top lemons are covered. Cover the jar and return it to the cabinet.

    SERVING: Rinsing the lemons: if you are using the lemons in a salad, rinse them to reduce the amount of salt. if you are using them in a tajine (moroccan stew), it depends on the amount of salt that you have already put in the tajine, so you can rinse the lemons or not.

    USING THE LEMONS: Preserved lemons can be used in tajines and salads. If using preserved lemons in a salad, dice the lemons and use both the pulp and the skin. However, use only the pulp when cooking the lemons in a tajine, and reserve the skin for decoration (to hint that this tajine was made with preserved lemons). The skin can cause the sauce of the tajine to get a little bitter.
    Preserve: 4-6 weeks.
    Mon Sep 03, 2012 6:24 pm
    Forum Host
    pinky kookie wrote:

    Oh, and by the way, don't forget to check also these 2 Cookbooks with 31 & 23 good recipes for preserving lemons posted by Rita & Elmotto:

    Cookgirl wrote:
    My heroines-Rita and Elmotoo. Will definitely check those cookbooks out later! Obliged! cg

    THANK YOU! icon_biggrin.gif
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