Perky preserved lemons
A common ingredient in Moroccan and some Middle Eastern cuisines, preserved lemons add a wonderfully complex citrus note to both sweet and savoury dishes. They can be expensive to buy, yet they’re so easy to make. Photography by Todd Eyre
- 20 mins preparation
- Makes 4
Print
Ingredients
Perky preserved lemons
- 8 lemons
- 1/2 cup sea salt per jar
- 1 teaspoon black peppercorns
- 1/4 cup lemon juice per jar
- 1 bay leaf per jar
- Boiling water
Method
Perky preserved lemons
- 1Wash an assortment of jars, small and large, and dry in an oven heated to 120°C to sterilise. Pour boiling water over lids.
- 2Scrub the lemons to remove any wax on the skin and rinse in cold water before cutting into quarters.
- 3Pack lemons snugly into jar(s), layering with salt. Scatter peppercorns amongst the jars and add a quarter cup of lemon juice and a bay leaf to each jar. Pour in enough boiling water to slightly overflow each jar.
- 4Screw on lids and leave to cool. Wipe the jars and store in a cool, dark place for at least 3 weeks, turning upside down occasionally to mix the salt and juices.
- 5Wrap and gift, along with instructions to use the softened skin (discarding flesh and pith) in salad dressings, slow-cooked stews, cakes and icings to lend a beautiful citrusy tang.
Notes
A lot of recipes call for topping the jars with olive oil, but in Morocco, they use boiling water, so that’s what I use and it’s cheaper! Preserved lemons will last for months, but once opened, store in the fridge.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020