Moroccan Preserved Lemons

Preserving lemons is a good way to store them in the pantry. Using the pulp of the preserved lemon to make Moroccan salads or using the bitter skin in a tagine. They will keep for a year in a cool dark place.

Moroccan Preserved Lemons
Prep time
Total time
Recipe type: Preserves
  • 3 lemons
  • 4 tablespoons of salt
  • Spices – cinnamon, cloves & bay leaves
  1. Wash the outside of the lemons and cut them into quarters.
  2. Place two pieces of lemon into a 300ml sterilised jar. Sprinkle over with salt. Add the spices that you would like to flavour your lemons. A combination or just one can be used.
  3. Repeat the process, pressing the lemons down into the jar.
  4. Add the remaining salt to the top of the jar and seal.
  5. Rest for three days. On the third day, make sure all the lemons are covered with lemon juice. You may need to squeeze another lemon or two, to cover them all.
  6. Keep in a cool dark place for one month before using. Once opened they will keep for up to a year in your pantry.


Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Lizzie Moult

Lizzie Moult

Planning, cooking, chasing kids & running an online business; it might seem like there is a lot going on. Yet Lizzie is all about living simply and creating a flexible lifestyle that enables plenty of travel, adventure and quality time. A lifestyle writer and photographer for over 10 years for numerous publications, working online for over 14 years Lizzie also works as a mentor for women who are looking to create and live a life with passion & purpose at

2 Responses

  1. Hi Liz, great site…
    Does this recipe have any water or does the salt draw the juice from the lemons.
    Rosanna x

    1. Hi Rosanna, no just use lemon juice to fill up the jar – definitely no water. The salt helps draw out some of the juice, but also helps preserving.

Leave a Reply

Your email address will not be published. Required fields are marked *