Moroccan Preserved Lemon Peel

Preparation info

  • Difficulty


Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

This is a fast way to get Moroccan lemon flavor without putting up the whole lemon.


  • ¼ cup sugar
  • 1 tablespoon (kosher) salt
  • 2 lemons



Combine the sugar and salt and set aside. Remove the lemon zest in strips with a peeler and cut into pieces about 2 inches long and ¼ inch wide. Cover with water in a saucepan and bring to a boil. Boil 5 minutes, then drain in a colander and pat dry. Transfer to a nonaluminum container and cover with the sugar mixture. Cover and refrigerate; will keep several weeks in the refrigerator. Rinse before using.