How to... Use Preserved Lemon

Preserved lemons are a speciality of Morocco, made by tightly packing lemon quarters in jars with salt and lemon juice. They are traditionally served with dishes such as grilled (broiled) meats or used to flavour couscous, tagines, stuffings and casseroles. They can lend an intense citrus tang to a surprising variety of savoury dishes, such as risotto, pasta and vinaigrettes. Only the zest is used in cooking. Discard the flesh and bitter pith, rinse and finely slice or chop the zest before adding it to the dish. Preserved lemons can be stored for up to 6 months in a cool, dark place.