Preserved lemons

Preparation info
    • Difficulty


Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About

This recipe is an ideal use for bush lemons, since their skin is less bitter than that of conventional lemons. I use Preserved Lemons in many ways - cut into salads, grilled and served with meats and fish, and, of course, when cooking lamb.


  • 6 lemons or bush lemons (when available)
  • 3 tablespoons salt
  • 3 dried ba


Place lemons in a saucepan, cover with boiling water, place a weight on top to submerge the lemons and leave overnight. Next day, drain lemons and cover with cold water. Set aside for 2 days, changing the water 4 times a day.

Cut lemons into very thin slices, discarding the ends. Sprinkle with salt and refrigerate, covered, for a day, turning once. Next day, place lemons and the salty l