Forktionary

Preserved Lemons Recipe

Spice up your dishes with these incredibly flavorful preserved lemons! This lightning-fast recipe, inspired by Paula Wolfert's method, uses a blanching trick to cut prep time significantly. Perfect for salads, tagines, and more – a zesty, low-fat alternative to olives. Ready in just 5 days!

Prep Time 20 mins
Cook Time 7205 mins
Calories 16.8 kcal
Protein 0g
Rating 5.0 (17 Reviews)
Preserved Lemons 19

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Preserved Lemons

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How to Make Preserved Lemons

  1. Blanch 6 lemons in boiling water for 5 minutes. Remove and rinse under cold water.
  2. Once cool enough to handle, cut each lemon into 8 wedges. Remove and discard all seeds.
  3. In a large bowl, generously toss the lemon wedges with 2 tablespoons coarse sea salt.
  4. Pack the salted lemon wedges tightly into a clean, sterilized 1-quart jar.
  5. Juice the remaining lemons until you have 1 cup of fresh lemon juice.
  6. Pour the lemon juice over the lemon wedges in the jar, ensuring they are fully submerged. Seal the jar tightly with a lid.
  7. Let the jar sit at room temperature for 5 days, gently shaking it once a day.
  8. After 5 days, add ½ cup of extra virgin olive oil to the jar. Seal and refrigerate.
  9. Your preserved lemons will keep for up to 1 year in the refrigerator.

Nutrition Information (Approximate per serving)

Sodium

65 g

Sugar

2g

Fat

0g

Carbs

0g

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