Preserved Lemons- A Flavour‑Packed Way to Brighten Savoury Dishes

Fresh and fragrant preserved lemons are one of those simple kitchen staples that deliver extraordinary flavour. Beloved across Moroccan and North African, they bring a salty‑citrus intensity to savory dishes. Preserved Lemons lift everything from slow-cooked casseroles to bright summer salads. With just lemons, salt, and time, you can create a pantry essential that adds zing, depth, and a little sunshine to your everyday cooking. Once you start using preserved lemons, you’ll wonder how you ever cooked without them.

Makes 1 large jar

Ingredients

• 8 medium sized lemons, scrubbed (use thin skinned lemons such as Meyer or Eureka)
• 8 tablespoons rock salt – non-iodized
• ¼ cup rock salt
• 2 bay leaves
• Lemon juice
• Olive oil

Method

1. Cut scrubbed lemons into quarters nearly to the base where the lemon attaches to the stalk
2. Cover the inside of the cut lemons with rock salt, use one tablespoon for each lemon
3. At the bottom of a sterilised jar add a large handful of rock salt then pack the lemons in tightly, add the bay leaves
4. Fill the jar over half way with freshly squeezed lemon juice then use olive oil to completely cover the lemons, ensure there are no air bubbles then screw on the lid
5. Leave in a cool dark place for at least a month before using; occasionally turn the jar upside down.
6. Once opened, store in the fridge

How to Use Preserved Lemons: 

Rinse one lemon at a time to remove the salt. Discard seeds and pulp. Add the finely chopped rind or juice to dishes/recipes such as:

• Add a small amount to flavour couscous, lentil or quinoa salads
• Use a little of the liquid in dressings
• Preserved lemons add something really special to yoghurt or mayonnaise dressings
• Make flavoured butter by adding finely chopped preserved lemon, garlic and chives to softened spread or butter, great with fish
• Finish off your seafood or lemon risotto with finely chopped preserved lemon
• Add a few fine strips of preserved lemon to vegetables before roasting
• Stir-fry silver beet, broccoli or cauliflower in olive oil with garlic then add slivers of preserved lemon to add zing
• Add preserved lemons to enliven all kinds of casseroles
• Sprinkle on seafood
• Stir into rice or pasta sauce.

Photo Above: Preserved Lemon with Bay Leaves