Preserved Lemons

A kitchen staple in the Middle East, try making them yourself with this simple recipe!
Preserved Lemons
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Preserved Lemons
April 04, 2019
Level Easy
Preparation Time 5 minutes + preservation time
Serves Makes 1 large jar


RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

10-15 lemons
250g coarse salt
4 bay leaves

METHOD

  • 1

    Cut each lemon into quarters

  • 2

    Tightly pack the lemon quarters in layers into a large jar, packing the salt around them generously as you build up the layers

  • 3

    Add the bay leaves

  • 4

    Press the lemons down well and finish with a final layer of salt

  • 5

    Leave the jar in a cool, dark place for at least three months before using

  • 6

    Turn the jars every day

  • 7

    There should always be a layer of salt at the bottom of the jar, so add extra salt if needed

  • 8

    As the lemons mature, they will turn a dark yellow/brown colour

  • 9

    Once opened, keep in the fridge and re-cover with lemon juice or a layer of olive oil after each use

  • 10

    When you use them, the only part of the lemon you need is the rind – scrape away the pith and flesh and chop the rind finely

NOTES

We love lemons from Spain.They’re ideal for preserving, baking or making lemonade!

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