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    You are in: Home / Recipes / Preserved Fresh Lemons Recipe
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    Preserved Fresh Lemons

    Preserved Fresh Lemons. Photo by French Tart

    1/1 Photo of Preserved Fresh Lemons

    Total Time:

    Prep Time:

    Cook Time:

    720 hrs 30 mins

    30 mins

    720 hrs

    French Tart's Note:

    I always have at least one jar of preserved lemons made & ready to use; I use them extensively, especially in Tagines and Maghreb, (North African) cuisine. They are also wonderful when diced very finely and added to a whole chicken, or lamb for roasting. Just a small amount can enhance all types of daube, stew, casserole or crock-pot cooking. These are very easy to make & add a splash of colour to your pantry. DO try use unwaxed and untreated lemons wherever possible.

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    2 Litre ...

    Units: US | Metric


    1. 1
      Soak the lemons in water for 2 to 3 days, changing the water 2 - 3 times, once a day.
    2. 2
      Pat the lemons dry and quarter them from the top to just above the bottom, about 1/2" - leaving them in one piece.
    3. 3
      Open up the lemons slightly, and sprinkle the sea salt onto the cut flesh - reshape them afterwards, so they look whole again.
    4. 4
      Place half the remaining salt in the bottom of a large Sterilising jar; I use 1.5 litre Kilner jar for this amount.
    5. 5
      Pack the lemons in and add the bay leaf and spices amongst the lemons.
    6. 6
      Add the remaining salt & press down to release the lemon juice from the lemons.
    7. 7
      Pour over the lemon juice - it's difficult to say exactly how much, but the last time I made these, I used about 500mls of unsweetened lemon juice; and in the past, I have used between 6 & 8 fresh lemons, squeezed - depending on the juiciness & size of lemons!
    8. 8
      Seal and leave for at least one month; these will last up to 6-10 months in ideal conditions, dark & cool.
    9. 9
      When you come to use the lemons, make sure you rinse them thoroughly beforehand.
    10. 10
      IDEAS: Chop them up finely and add to baked fish dishes; put a whole lemon in to the cavity of a chicken to roast - take it out when cooked, and chop up finely and add to any gravy or sauce; Cut into quarters and add to tagines & stews; finely dice a lemon and add to sauces and stocks for stews & crockpot recipes -- the list is endless!

    Ratings & Reviews:

    • on March 08, 2010


      I've been making preserved lemons for years like a purist salt and lemon juice and nothing else - and the lemons joined at the base. Then I saw this recipe with the name that introduced me to French style strawberry conserve so I decided to give it a whirl. What joy, how delicious, almost good enough to eat with a spoon. I'll never do them plain again. The only think I did different was to cut the lemons into quarters, not as pretty but I'm not giving them away either and I can get more into the jar. Another brilliant effort Karen. Thanks and regards, John

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    • on March 26, 2009

      I'm not rating because I must have done something wrong -- the lemons at the top of the jar (poking out just slightly above the liquid) started to mold. I'm going to try again making sure that I completely cover the lemons. (It did smell delicious! I was sad to pour out the first batch.)

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    • on June 17, 2012


      These were great! I made a batch quite a long time ago, but hadn't gotten around to using them (hubby is vegan and I wasn't sure what to use them on). But, I added some to Couscous with plums (132256), and it was great! Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Preserved Fresh Lemons

    Serving Size: 1 (780 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 223.1
    Calories from Fat 46
    Total Fat 5.1 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 48473.1 mg
    Total Carbohydrate 63.4 g
    Dietary Fiber 18.3 g
    Sugars 16.0 g
    Protein 6.9 g

    The following items or measurements are not included:


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