Moroccan Preserved Lemons Recipe (Step-by-Step Guide)

This Preserved Lemons Recipe is a Moroccan pantry staple that adds a salty, tangy punch to dressings, stews, and grain bowls. Made with just lemons and salt, this DIY version is easier than you'd think and bursting with bold citrus flavor.

My husband and I recently spent two weekends cooking and exploring Moroccan cuisine, and these preserved lemons were the first thing we made. We've got seven more Moroccan-inspired recipes coming your way soon!

If you've ever tasted Moroccan tagine or a Middle Eastern salad with a mysterious citrusy zing… that's the magic of preserved lemons.

They're salty, tangy, and bursting with flavor-like a bright citrus flavor bomb. And once you try them, you'll want to add them to everything from roast chicken to creamy dips.

Let's walk you through how to make preserved lemons from scratch-with step-by-step photos, chef's tips, and delicious ideas for using them.

Jump to:

• What Are Preserved Lemons?
• Ingredients You'll Need
• Best Lemons to Use for Preserved Lemons
• How to Make Preserved Lemons (Step-by-Step)
• Chef's Tips for First-Time Preservers
• How to Store Preserved Lemons
• How to Use Preserved Lemons
• Our Favorite Recipes That Use Preserved Lemons
• Join Our Newsletter
• FAQ's
• Our Favorite Moroccan Recipes to Try
• Moroccan Preserved Lemons Recipe (Step-by-Step Guide)

What Are Preserved Lemons?

Preserved lemons are whole or quartered lemons that have been cured in salt and their own juices until soft and intensely flavorful. A traditional ingredient in Moroccan, North African, and Middle Eastern cuisine, they add an unmistakable depth of flavor to savory dishes.

Unlike fresh lemons, preserved lemons have a salty, tangy, fermented citrus flavor with an almost floral aroma. They bring complexity and richness to recipes like tagines, grain bowls, and salad dressings.

Ingredients You'll Need

To make this preserved lemons recipe, you only need a few simple ingredients-plus a little patience. Here's what you'll need and why each one matters:

• Thin-skinned unwaxed lemons - Meyer, Eureka, Genoa, or Lisbon lemons work best. They're easier to pack and ferment evenly. Scrub well if using waxed lemons. 
• Sea salt or Kosher salt - Use a coarse, non-iodized salt. Learn more about Kosher Salt vs Sea Salt
• Freshly squeezed lemon juice - Helps start the fermentation process and keeps the lemons submerged.
• Boiled, cooled water - Used to top up the jars and ensure everything is covered.
• Optional flavorings - Add bay leaves, black peppercorns, a dried chili, fennel seeds, coriander seeds, cumin seeds, or a cinnamon stick to infuse extra flavor.
• Sterilized clip-top jars - Essential for food safety. Use 1-liter or 500 ml glass jars with rubber seals and metal clips (Kilner or Weck jars work well). A tight seal helps prevent contamination during fermentation.

See the recipe card for quantities.

Best Lemons to Use for Preserved Lemons

When it comes to making the best Moroccan preserved lemons, the type of lemon you use really matters. For best results:

• Choose thin-skinned varieties like Meyer, Eureka, Genoa, or Lisbon lemons. Their softer skin ferments more quickly and evenly.
• Use ripe, firm lemons that feel heavy for their size-they'll have more juice and better flavor.
• Go organic or unwaxed if possible. If your lemons are waxed, give them a good scrub under warm water to remove the coating.

How to Make Preserved Lemons (Step-by-Step)

Tested in our kitchen and loved by our readers-this recipe is simple, foolproof, and packed with bold flavor.

Follow these steps to make your own Moroccan-style preserved lemons at home.

Sterilize your jars

• Preheat the oven to 120°C (250°F).
• Wash jars in hot soapy water, rinse, then place upside-down in the oven for 20 minutes.
• Let cool completely on a clean tea towel. Do not dry with a cloth.

Prep the lemons

• Wash lemons thoroughly and scrub well to remove any wax.
• If lemons are very firm, soak in cold water for 2-3 days, changing water daily.

Cut and salt the lemons

• Cut each lemon lengthwise into quarters, keeping the stem end intact (like a flower), or slice fully into quarters if preferred.
• Pack 1 tablespoon of rock salt into the cut center of each lemon.
• Press lemons firmly into the jars, layering with more salt (about 1 tablespoon per layer) and optional spices.

Chef's Tip: Pack the lemons in tightly to prevent them from floating and ensure even fermentation.

Fill the jars

• Once jars are nearly full, squeeze in the juice of the extra lemons (about 2 lemons or enough to come halfway up the jar).
• Add the squeezed lemon skins on top to help weigh the lemons down.
• Top with cooled boiled water to cover lemons completely.
• Seal jars and store in a cool, dark place for 4 weeks.
• Gently shake the jars daily for the first week to help dissolve the salt.

Chef's Tips for First-Time Preservers

Preserving lemons is easy, but here are a few expert tips to help you avoid common mistakes and ensure perfect results:

• Cloudy brine? Totally normal! It usually clears over time as fermentation progresses.
• Floating lemons? This can lead to spoilage. Pack them in tightly and place the squeezed lemon skins on top to weigh them down.
• Mold? Unfortunately, that batch should be discarded. It's better to be safe than sorry.
• Jar leaking? Don't overfill. Leave about 1 inch of headspace at the top to prevent overflow.

Chef's Tip: Shake the jar gently each day during the first week. This helps the salt dissolve and distributes the lemon juice evenly.

How to Store Preserved Lemons

After 4-5 weeks of fermentation, your preserved lemons will be ready to use! Here's how to store them safely:

• Once opened, transfer the jar to the fridge.
• Always keep the lemons fully submerged in the brine to prevent spoilage.
  Top with a thin layer of olive oil after opening to create an extra barrier and extend shelf life.
• Shelf life: 6-12 months when stored properly in the fridge.

Chef's Tip: Label your jars with the date you made them-you'll thank yourself later when making your next batch!

How to Use Preserved Lemons

Once your lemons are ready, here's how to prep and use them:

• Remove a lemon from the jar with a clean fork.
• Rinse under cold water to remove excess salt.
• Cut into quarters and scoop out the pulp (unless your recipe calls for the whole lemon).
• Finely chop or slice the rind and stir it into your favorite dishes.

Our Favorite Recipes That Use Preserved Lemons

Here are some of our favorite ways to use preserved lemons in everyday cooking. You can often swap in preserved lemon rind wherever a recipe calls for fresh lemon juice or zest-especially in Mediterranean and Middle Eastern dishes.

• Tagines - Add chopped rind to Moroccan Chicken Tagine, Lamb Tagine, Vegetable Tagine, or Fish Tagine.
• Grilled and Roasted Meat - Stir into a marinade or pan sauce or try it in our Roasted Lemon and Herb Chicken.
• Fish and Seafood - Try replacing fresh lemon with ¼ of a preserved lemon (chopped) in fish and seafood recipes like our Baked Moroccan Salmon.
• Grilled and Roasted Vegetables - Toss into dishes like our Roasted Vegetables with Chickpeas or try it in Greek Lemon Potatoes.
• Soups and Stews - Add a small amount to chicken soup or lentil stew for a citrusy boost.
  Grain Bowls and Salads - Use in our Middle Eastern Salmon Salad, Mediterranean Bulgur Salad, or Falafel Rice Bowls.
• Salad Dressing - Blend into vinaigrettes or creamy yogurt-based dressings.
  Dips and Sauces - Add a pop of flavor to our Tahini Yogurt Sauce or stir into Hummus.

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FAQ's

Our Favorite Moroccan Recipes to Try

Whether you're building a Moroccan pantry or just curious to try something new, this preserved lemons recipe is a small project with a big payoff. A jar in your fridge means weeks (or months!) of bold, bright, citrusy flavor at your fingertips. Plus they make amazing food gifts for dinner parties or holidays.

Let us know how you used your preserved lemons in the comments below - and don't forget to Pin this recipe for later!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.