Total Time
120hrs 5mins
Prep 120 hrs
Cook 5 mins

This is an adaptation of Paula Wolfert's quick method, made even faster by blanching the lemons first. We love it in all kinds of salads and as a low-fat alternative to olives.


  1. Blanch 6 lemons in boiling water 5 minutes.
  2. When cool enough to handle, cut lemons into 8 wedges each and discard seeds.
  3. Toss with salt in a bowl and pack into jar.
  4. Squeeze enough juice from remaining lemons to measure 1 cup.
  5. Add enough juice to cover lemons and cover jar with lid.
  6. Let stand at room temperature, shaking gently once a day, 5 days.
  7. Add oil and chill.
  8. Preserved lemons keep, chilled, up to 1 year.
Most Helpful

this is it!!! my husband has been requesting it for some time now and finally i have it. although the process takes a long time to preserve(not the labor) it is very easy to make. we will have this around the house always and give as gifts this holiday season. thanks mirj!!

polly salama February 14, 2002

I crammed 6 lemons (with salt) into a 24 ounce jar; it was completely filled and had no room for extra juice. (Since I had already juiced the other lemons, I made Lemonade instead.) When you cut the hot lemons, be prepared for a gush of steaming hot juice! You might want to work over a bowl so you can catch it. I used the more traditional cut-in-four-without-separating-the-pieces.

DrGaellon February 21, 2010

This is a 5 star recipe not only based upon appearance and taste, but convenience! The lemon pieces, chopped or whole, are suitable for addition to anything that might benefit by a bit of lemon. I leave the salt on, but reduce the over-all salt content until a taste test. Great on pasta with oil and garlic!!

Margaret Schneider May 19, 2003