Simple Preserved Lemons

"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."
photo by Elkaybee photo by Elkaybee
photo by Elkaybee
photo by L. Duch photo by L. Duch
Ready In:
120hrs 5mins
48 pieces




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

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. polly salama
    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!!
  2. DrGaellon
    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 recipe #37966 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.
  3. Margaret Schneider
    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!!
  4. gailanng
    Recently I was the happy recipient of an abundance of home-grown lemons. Having had my fill of lemonaid, I perused recipes for different uses of this citrus fruit. Enamored by the use of perserved lemons, off to the kitchen I went. The appeal of this particular recipe was the first step of blanching. Even the residual lemon water produced aromatics. My 1 pint Mason jar filled to the brim brought much speculation from family members. Finally the day arrived to infuse a new ingredient into a dish. Firstly, I timidly sprinkled the chopped rind over a salad. Uuummm pretty darn good. What next? Slipping these slivers of gold along with garlic under chicken breast, I was hopeful. I, also, tucked the pulp under the chicken anticipating intense lemon flavoring. This one little ingredient produced a most unusual and scrumptious fare. Salty...lemony...and DIVINE!
  5. JaneinRI
    I made these a month or so ago, but wanted to make something w/them before I actually posted a review. I finally used them last night - I sauteed spinach w/olive oil, red bell pepper & garlic. I love them and have a feeling I'll come up w/many more ideas to use them.


  1. Elkaybee
    I made this recipe a couple of months ago & forgot to rate it due to the waiting process. So easy. I quartered the lemons & didn't worry about the seeds. I have used these lemons in a tagine,, also with cheese & olives, a few days ago used them on a rack of lamb instead of lemon juice. If you like a lemony flavour, you will love these! Thanks Mirj for another top recipe...


<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=><strong><span style=color: #ff0000;></span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=><br /><img src=;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? Click <a href=>here</a>.) <br /><br /><a href= target=_blank><img src= border=0 alt=Photobucket /></a> <br /><br />Originally from the Bronx, I've been living in Israel since 1983. I'm married to a brilliant man with the most yummy British accent (this is the part where he rolls his eyes and says, Yeah, yeah, yeah). Let's call him Sushiman, even though he hates that name. <a href=>Chia</a> gave him that nickname when I was trying to create a dinner to show off my culinary talents. I posted here on Zaar with questions about the menu and since sushi was the main focus of the meal, he became Sushiman. That dinner was just the first of what I hope will become a lifetime of meals together. <br /><br />This is a picture of us taken in September 2005 in Kew Gardens in London. It my favorite picture of the two of us. <br /><br /><a href= target=_blank><img src= border=0 alt=Photobucket - Video and Image Hosting /></a> <br /><br />This comes in as a close second, taken March 2009: <br /><br /><a href= target=_blank><img src= border=0 alt=Photobucket /></a> <br /><br />I have 4 of the most gorgeous daughters in the known universe (tfu, tfu, tfu, that's me spitting three times to ward off the Evil Eye). Sushiman has 4 kids of his own, so together that makes us a family of ten, together with my dog and my step-dog (sadly, since I first wrote this my step-dog, Honey, crossed the Rainbow Bridge). We're the Brady Bunch on speed. Not all eight live with us, but everyone is in and out all of the time, so we're thinking about replacing our front door with one of those revolving thingies.</p> <p>If you need help figuring out the whole complicated mess, you can check out <a title=Miriyummy -- A Guide to the Perplexed href= target=_blank>Miriyummy, A Guide to the Perplexed</a>.</p> <p>Here are my four beauties -- from left to right: Adiya, Sara, Nomi and Tehila <br /><br /><a href= target=_blank><img src= border=0 alt=Photobucket /></a> <br /><br />On March 18, 2009, my oldest, Sara, got married to Ariel. The wedding was a clash of cultures and traditions, and we had a blast! <br /><br /><a href= target=_blank><img src= border=0 alt=Photobucket /></a> <br /><br />Over 500 people attended our little party... <br /><br /><a href= target=_blank><img src= border=0 alt=Photobucket /></a> <br /><br />... and Ariel was welcomed into our family in style! <br /><br /><a href= target=_blank><img src= border=0 alt=Photobucket /></a> <br /><br />If you want to see the photo album from Sara and Ariel's wedding, just go <a href=;vhost=family&amp;action=refreshPhotos&amp;albumID=571020179&amp;security=JBDlvf>here</a>. <br /><br />We're just one big happy family, most of the time, really! <br /><br /><a href= target=_blank><img src= border=0 alt=Photobucket /></a> <br /><br />Here on Recipezaar I am the host of the <a href=>Kosher &amp; Jewish Cooking forum</a>. Come on in, and let the Jewish Mothers of Zaar feed you senseless! <br /><br />I hope you enjoy my recipes. I have only posted recipes of food that I am willing to eat myself. Therefore, you won't find anything unkosher in my recipes. You won't find any stinky bleu cheese or goat's cheese either. You will find a lot of comfort food, I believe that comfort food is very important. <br /><br />Gay and Troy are always thanking us for making Recipezaar such a great place. I firmly believe that it's Gay and Troy themselves that deserve a multitude of thanks, from us! And I hope I live up to their expectations! <br /><br /><strong>Miscellaneous Stuff</strong> <br /><br /><a href=><br /><img src=;10300;6/st/20050624/e/Since We Tied The Knot/dt/7/k/f6c1/event.png border=0 alt= /></a> <br /><br />&nbsp;<a href= target=_top><br /><img src= border=0 alt=Free website counter /></a> <br /><br />What time is it in Ra'anana? <br /> <object width=300 height=25 data=;Place=&amp;DateFormat=DD-mm-YYYY&amp; type=application/x-shockwave-flash> <param name=data value=;Place=&amp;DateFormat=DD-mm-YYYY&amp; /> <param name=src value=;Place=&amp;DateFormat=DD-mm-YYYY&amp; /> <param name=wmode value=transparent /> </object> <br /><br /><a href=><br /><img src= border=0 alt= /><br /></a></p>
View Full Profile

Find More Recipes