“Preserved” Lemons

This image courtesy of Joseph DeLeo

This is cheating; but I think that it is a triumph. It permits me to make Moroccan, dishes without having had the forethought to make real preserved lemons. The recipe can easily be multiplied if you like to cook Moroccan food often. The entire lemon is edible and silky. If you want to make the genuine article, read Paula Wolfert. This version will get closer to her kind by keeping in the refrigerator for about a month. Watch out for seasonings when using the lemons, which are very salty.

Makes12 wedges

Cooking Methodpreserving



Total Timeunder 2 hours

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Taste and Texturesalty, tart

Type of DishCondiments


  • 1 cup kosher salt
  • 2 lemons, washed, trimmed of ends, each cut lengthwise into 6 wedges, seeds removed
  • 2 tablespoons fresh lemon juice


  1. Place the salt and 1 cup water in a medium saucepan over high heat (the liquid will be oversaturated, and the salt will eventually precipitate). Add the lemons, skin side down, and simmer for 30 minutes. Drain the lemons; rinse once, place in a container covered with the lemon juice, and allow to cool.


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