Cookbook:Preserved Lemon

Cookbook | Ingredients | Recipes | Moroccan Cuisine

Preserved lemons are a common flavoring agent in Moroccan cuisine, particularly in very slow braises known as tagines. They are also found as an unusual cocktail garnish.

See also: Cookbook:Pickling



  1. Poke holes in the lemons with a sharp knife. Pack them in an airtight jar, separating them from one another with salt.
  2. Cover the jar, and store in a dark place for a day. If the lemons have not released enough liquid to cover, add additional salt and reseal the jar.
  3. Store in a cool dark place for approximately two weeks. Refrigerate afterwards.