Moroccan Preserved Lemons

Recipe by 5thCourse
READY IN: 30mins
YIELD: 1 jar


  • 6 -8
    meyer lemons (as many as will fit in your jar)


  • Wash lemons well.
  • Be sure to have a jar big enough for the lemons to fit. Put a couple tablespoons of salt in the bottom of the jar.
  • Holding over a plate to catch the juice, make four deep longitudinal cuts, evenly spaced, in each lemon. Keep ends attached.
  • Or quarter the lemons keeping stem end intact.
  • Pack salt liberally into cuts.
  • Pack lemons into jar tightly, helping to press out some juice and sprinkling thin layer of salt over each layer of lemons. Top with final layer of salt.
  • Add juice from the plate.
  • Cover jar tightly and leave at room temperature for a few days, watching level of juice. Lemons should be covered in their own juice, if not, add more lemon juice.
  • They'll be ready to eat in a few weeks and can keep for up to a year.