Preserved Lemons Recipe

Here's how to make preserved lemons for cooking plus some of our favorite preserved lemon recipes!

They're delicious and can be used in so many ways. They're a fantastic homemade condiment and can be a great hostess gift.

Why You'll Love These Preserved Lemons

Preserving the lemons allows the citrus flavor to shine while removing some of the tartness, making them a great way to brighten up a dish without adding bitterness.
Great for use in Middle Eastern and North African recipes, but can be used in all sorts of salads, grain bowls, cocktails, and more!
So versatile and worth adding to your condiments cabinet!

Here's what you'll need to make homemade preserved lemons!

Fresh Lemons - use lemons that have no blemishes, soft spots, or mold.
Kosher Salt - I highly recommend using kosher salt as it's free from any additives that may affect the flavor.

You'll also need a glass jar, a sharp knife, and a cutting board to make this recipe.

See the recipe card for full details.

Wash your lemons thoroughly and dry them.

Cut an X into the base of 2 to 3 lemons (or however many will fit in your jar)

Press kosher salt into the cuts in the lemon.

Then press the lemons into a glass jar.

Squeeze the juice from the remaining lemons (strain to remove seeds) and add juice to the jar till the lemons are fully covered.

Cover and seal the jar with a lid.

Store in a cool, dry place for at least one week before using.

How long can you keep preserved lemons?

You can store homemade preserved lemons in the refrigerator for up to 6 months.

How should you use preserved lemons?

Use them in chicken dishes (they're great in a tajine), stews, cocktails, salad dressing, baked goods, or add them to a charcuterie board.

It's easy to make your own preserved lemons. They taste great and are so versatile - they're a great condiment to have on hand!

5 from 4 votes

Prep Time: 20

Total Time: 20

Servings: Servings

Wash your lemons.
Cut an X into the base of 2 to 3 lemons (or however many will fit in your jar).
Press kosher salt into the cuts in the lemon. Then press them all into the glass jar.
Squeeze the juice from the remaining lemons (strain to remove seeds) and add juice to the jar till the lemons are fully covered.
Store in a cool, dry place for at least one week before using.
After opening, store in the refrigerator for up to 6 months.