Salt- and Olive Oil–Marinated Lemon Slices

Fast “Preserved” Lemons

Preparation info
  • Makes a

    12 ounce

    • Difficulty


Appears in

By Aglaia Kremezi

Published 2014

  • About

These are by no means the equivalent of the authentic preserve, but they will give you a preview of the taste and possibilities of preserved lemons.


  • 2 lemons, cut lengthwise into eighths
  • ¼ cup (40 g) salt


Place the lemon pieces in a zip-top bag and freeze for 12 to 24 hours.

Take out of the bag, transfer to a glass or stainless-steel container, and let come to room temperature. Sprinkle with the salt, toss thoroughly, and let macerate for 24 hours. Drizzle with the olive oil, toss, and set aside for another 24 hours.

You can now taste and use the softened lemon skins. Transfer to