Preserved lemons add a huge punch of flavor to so many meals, and they're incredibly simple to make. See how in this easy recipe! | StupidEasyPaleo.com

How to Make Preserved Lemons

Preserved Lemons just make me feel happy! They add a huge punch of flavor to any dish.

Preserved lemons add a huge punch of flavor to so many meals, and they're incredibly simple to make. See how in this easy recipe! | StupidEasyPaleo.com

The season for lemons is here, and what better way to celebrate this delicious seasonal produce than to make preserved lemons. I like to use Meyer lemons for this recipe, and here’s why…

What’s a Meyer Lemon?

It’s a variety of lemon that’s a bit more mild and less acidic than its famous yellow counterpart. The scent is almost a bit pine-y, and they taste a bit sweeter than regular lemons. Many people actually describe them as a hybrid between an orange and a lemon, and you’ll find them in season between December and April, so it’s best to pick them up when you see them in the market.

How to Make Preserved Lemons

This method of preserving is really quite simple: Combine sea salt and the juice of the lemons (along with the entire lemon flesh), let it sit at room temperature for a couple of weeks while it all ferments and then refrigerate for a condiment that can be use in myriad ways.

There are several ways to cut the lemons, depending on which recipe you look at but I like this one because the pieces are small, and it’s easy to grab just one if you need a small amount.

Preserved lemons add a huge punch of flavor to so many meals, and they're incredibly simple to make. See how in this easy recipe! | StupidEasyPaleo.com

How Can You Use Preserved Lemons?

Preserved lemons feature predominantly in North African cuisine, their rinds chopped up and added to dishes to add a punch of flavor. Once the Meyer lemons are preserved, you remove a piece from the jar, rinse the extra salt away and slice or chop the rind. You can use the flesh, too or just toss it.

Add them to sauteed greens or cauliflower rice, toss into fresh salads, make a lemon butter sauce or throw into a crock pot chicken dish. Any way you can think of using lemons to add brightness to a recipe, you can substitute preserved Meyer lemons instead.

Preserved lemons add a huge punch of flavor to so many meals, and they're incredibly simple to make. See how in this easy recipe! | StupidEasyPaleo.com

Can You Use Regular Lemons?

100% yes. Just be sure they are organic.

Preserved lemons add a huge punch of flavor to so many meals, and they're incredibly simple to make. See how in this easy recipe! | StupidEasyPaleo.com

Preserved Lemons Recipe

Course: Sauce
Cuisine: Fermented, Fruit
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 32
Calories: 5 kcal
Author: Steph Gaudreau

Preserved lemons add a huge punch of flavor to so many meals, and they're incredibly simple to make. See how in this easy recipe!

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Ingredients

  • 8 lemons I like Meyer lemons but use what you can find
  • 4 tbsp coarse sea salt
  • 1 quart wide-mouth Mason jar

Instructions

  1. Wash the lemons and cut them into quarters.
  2. Squeeze the juice of 6 quarters into the jar and pack the slices somewhat tightly into the bottom of the jar. Sprinkle with 1 tablespoon of sea salt.

  3. Repeat with layers of lemons and salt until you reach the top of the jar. If the liquid doesn’t cover the lemons, squeeze a bit more juice into the jar.
  4. Put the cap on and invert the jar a couple times to distribute the salt.
  5. Put the jar in a dark place like a cupboard or pantry and let the lemons ferment for 2–3 weeks. Every few days, invert the jar a couple times and open the lid to release any pressure.
  6. After 2–3 weeks, refrigerate the preserved Meyer lemons for up to a year.

Recipe Notes

My recipes are all in a meal planner. Check it out!

Nutrition Facts
Preserved Lemons Recipe
Amount Per Serving
Calories 5
% Daily Value*
Sodium 872mg36%
Vitamin C 0.2mg0%
Calcium 1mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Preserved lemons add a huge punch of flavor to so many meals, and they're incredibly simple to make. See how in this easy recipe! | StupidEasyPaleo.com

Pin this Preserved Lemons Recipe for later!

Preserved lemons add a huge punch of flavor to so many meals, and they're incredibly simple to make. See how in this easy recipe! | StupidEasyPaleo.com

Have you ever tried preserved lemons? What’d you think? Let me know in the comments below!

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21 Responses

  1. never done this before, girl! but i am so excited 😀 since making my own sauerkraut and pickles earlier this year, I wanted to can some more stuff, but never thought to do this. i’ve heard of them before, but haven’t tried them! i can’t wait 😀 i would love to search for some recipes for sauces using them! the ways you described to use them sound great!

  2. My mom just sent me a box of Meyer lemons from her yard and I cannot wait to make this with her lemons. Her tree is so fruitful that she often can’t keep up with the lemon tree’s output so she ships them to me (in Chicago) and to my friends across the country! Can you recommend ways to use the preserved lemons, specifically (recipes or serving suggestions)? This recipe intrigues me but I would definitely love to get ideas on how to use preserved lemons in recipes. Thanks for sharing!

  3. I love Meyer Lemons & have a tree that is packed right now. I use my lemons in everything I can, but have never done this. Thanks for sharing, will have to do this tomorrow!

  4. Another wonderful recipe! I am trying fermented foods recently and I am going to try this one for sure. What if I don’t have enough lemon juice to completely cover the lemons? Should I add filtered water to completely submerge any remaining rinds?

  5. Beware of store bought Meyer lemons because they are often coated. Preserved lemon recipes use the rind, not the pulp of the lemon. So organic is the only way to go. The Lemoneira-brand Meyer lemons I purchased tried to conceal this information by writing in almost invisible ink of yellow on a green background, in teenie tiny font the following: Coated with Food-grade Vegetable-Beeswax, and/or Lac-Resin-Based Wax or Resin Coating to Maintain Freshness. This ridiculous oxymoron is absurd on its face. Two rounds of boiling and scrubbing did not remove the coating, which was visible as a white film on the pan and colander used. Even scrubbing did little good. In the end, I just picked some lemons off my own tree. No clue why Meyer lemons are to be preferred for this recipe, but if you have your own tree, lucky you!

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Hi, I'm Steph!

Lord of the Rings nerd, cold brew drinker, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more, not less: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.

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