Preserved Lemons

Preparation info
  • Makes

    1 Quart

    • Difficulty


Appears in
The Duck Cookbook

By James Peterson

Published 2003

  • About

When preserved for several weeks (or months) in salt, lemons develop an intense flavor that makes them a useful flavoring in combination with dried fruits, nuts, and spices. Preserved lemons take 3 weeks to make, but once you have them, they keep forever. I’ve stored mine in the back of the refrigerator for 2 years.


  • 9 lemons, preferably the more aromatic Meyer lemons
  • 5 tablespoons coarse salt


Scrub the lemons and cut off the brown end where the stem once was. Cut 5 of the lemons into 4 wedges each and stack them in a 1-quart mason jar, sprinkling them, as you go, with the salt. Press them down firmly into the jar, so that when you add the lemon juice, they’ll be mostly covered. Squeeze the