Total Time
12hrs 30mins
Prep 30 mins
Cook 12 hrs

Recipe from Seriously Simple by D.R. Worthington. Cooking time is overnight.


  1. Juice 6 of the lemons and set the juice aside.
  2. Partially quarter each of the remaining lemons so they stay together at the stem end.
  3. Pack about 2 t salt into the center of each lemon, re-form the lemons and place in a large zip-lock plastic bag.
  4. Cover the lemons halfway with salt. Add the reserved juice.
  5. Pack the lemons tightly in the bag, squeeze out any air and close the bag.
  6. Freeze overnight.
  7. Remove the lemons from the freezer, defrost and use for cooking.
  8. Pack any unused lemons tightly into a mason jar, adding lemon juice and enough salt to cover the lemons.
  9. Refrigerate until using. (She says they keep for 6 months, most recipes say 1 year).
  10. Rinse off the salt and proceed with cooking.
Most Helpful

I have now used some of this and found that the lemons, after packing tichtly in the mason jar, were not as juicy as they should have been. I think by packing them so tightly in the jar a lot of the juice was lost. Will see if any of the others are different when I use them next time.

~Nimz~ July 04, 2006

I've made (and now used!) some of these lemons, and they worked brilliantly! I used some chopped into couscous with coriander, chilli and olives

SugaredAlmond June 25, 2006

I favor limes in so many dishes that I actually split this recipe into 2 halves & made it for both lemons & limes. Mine came out of the freezer a couple of dys ago & are in jars awaiting my creative inspiration.

twissis June 22, 2006