Preserved Lemons

Preparation info
    • Difficulty


Appears in
Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

By Paula Wolfert

Published 2009

  • About

Mustapha’s jarred preserved lemons are excellent and available from You can make your own with a mix of thin skinned lemons and thick skinned Eurekas, this produces thick lemon rind that will stand up in cooking, and thin rind for garnishing salads.


  • 2 large organic lemons
  • cup Coarse salt
  • ½ cup fresh lemon


Scrub the lemons and dry well. Cut each into 8 wedges. Toss them with the salt and place in a 1-cup capacity glass jar. Pour in the lemon juice. Close the jar tightly and let the lemons ripen at room temperature for 7 days, shaking the jar each day