Preserved Lemons

Preparation info

  • Difficulty


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About

Lemons preserved in salt are an indispensable part of North African cuisine. They are used in kebabs, chicken stews, lamb tagines and salads. You can buy them in specialist shops but they are easy to prepare at home.


Wash and dry the lemons and cut a couple of deep incisions in each one. Press sea salt into the incisions and around the lemons (as a guide, you will need about 100 g/4 oz sea salt to 1 kg/ lb lemons). Put them Into a wide-necked earthenware or Kilner-type jar, packing them in very tightly, and if possible put a weight on top of the lemons. Seal the jar and keep in a cool place for about a month before use. When you add the lemons to a dish, cut off and discard the pulp, using only the rind.