I’m not sure when I first tasted preserved lemons. They offer that special je ne sais quoi that I may have sort of noticed in a restaurant dinner years ago, but was unable to pinpoint at the time. Essentially, preserved lemons should not be a prominent feature of a dish. Very salty, tart and floral, preserved lemons, when used judiciously, elevate the dishes in which they are included.

Preserved lemons must be made in advance, which may seem inconvenient, but since they take minutes to put together, the hardship is minimal. Also, a bottle of preserved lemons will last for a long time in the fridge. You will be happy they are there when that sauce you are making just needs something.


  • 6 medium lemons
  • 5-6 Tablespoons salt
  • 1 pint jar

Step 1: Wash the lemons thoroughly. Use organic if you can as the peel is what you are going to be eating.

Step 2: Cut three of the lemons into 1/2-inch thick wedges. 

Step 3: Place 3 Tablespoons of salt on a plate and 1 Tablespoon of salt in the bottom of the jar.

Step 4: Dredge the lemon wedges in the salt and pack into the jar. Sprinkle 1 Tablespoon of salt on top of the lemons.

Step 5: Juice the remaining 3 lemons. Pour the lemon juice over the lemons. Screw the top on the jar and shake. 

Step 6: Keep the jar where you will see it and remember to invert it twice a day to help distribute the salt evenly. After a week, check your lemons. They should be ready. Store lemons in the refrigerator.