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Lemon with salt, thyme, and black pepper on a plate for making preserved lemons.
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Moroccan Preserved Lemons

Moroccan preserved lemons are a delicious condiment that transforms any dish. Made with just lemons and salt, they’re easy to prepare and only need time to cure. Once ready, their soft peel and intense lemony flavor, are perfect for adding to tagines, stews, sauces, salads, or even cocktails.
Author Charlé Visser
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 lemons
Course Condiments
Cuisine Mediterranean, Middle Eastern, Moroccan

Equipment

1 large bowl
1 glass jar
1 fementation weight
1 Kitchen Scales

Ingredients

  • 1.6 kg (3 ½ lb) lemons - 8 large regular lemons - note 1
  • 150 grams (1 cups) coarse salt - kosher - note 2
  • 100 grams (½ cups) sugar - or honey (optional)
  • 2 tablespoons (2 tablespoons) peppercorns - optional
  • 6 leaves (6 leaves) bay leaves - optional
  • 4 sprigs (4 sprigs) thyme - optional

Instructions

  • Rinse and cut the lemons into quarter segments. Remove the center white bits and any visible seeds. If using smaller Moroccan lemons do not cut the lemons through completely, as they preserve better when kept intact at the base.
  • Add salt and sugar. If using herbs and pepper, do not add at this stage.
  • Squeeze and bruise the lemons to release all the juice. Squeeze a few extra lemons separately if there's not enough juice to cover the lemons in the next step.
  • Pack the lemons tightly into a glass jar with any aromatics. Press them down to cover in juice, adding extra if needed. Weigh them down with a fermentation weight or a sealed water-filled bag. Close with a lid. Keep the lemons fully submerged and ferment at room temperature for at least 1 month.

Video

Notes

1. Which lemons to use
  • Beldi/ Bergamot orange - This is the variety used in classic Morrocan salted lemons. They are sweet, small, and have a very thin skin. Their shape is quite flat with a distinctive little nose/nipple at the end.
  • Meyer lemons - The next best lemon outside Morocco. Thin-skinned and sweeter than regular lemons, making them ideal for preserving. They soften quickly, making the process faster. They yield a large amount of juice too which is important for the process to work.
  • Eureka lemons - These are your everyday lemons and are available in nearly every store and grocer. They have thicker skin resulting in longer fermentation time.
Use unwaxed lemons, as the wax coating on many store-bought lemons can interfere with the fermentation process. Choose lemons that are heavy for their size and have a bright, even yellow color. They'll be juicier with a thinner skin and better aroma.
Larger, thicker-skinned lemons like Eureka will take longer to soften during fermentation compared to thinner-skinned varieties like Meyer. The result will still be delicious, but be patient as the rinds take time to soften and develop their characteristic flavor.
2. Salt
Use kosher salt or rock salt. Don’t use regular table salt with anti-caking agents — it can affect the taste and make the lemons bitter.
Storage instructions
Store in the fridge sealed airtight, use clean utensils when taking some for cooking, and make sure they are always submerged in the brine.
Safety steps when fermenting
  • Sterilize Your Jars — Wash jars with hot, soapy water, then sterilize them in the oven at 250°F (120°C) for 10-15 minutes, or boil them for 10 minutes. Let them cool before use.
  • Keep Everything Clean — Wash your hands, utensils, and surfaces thoroughly to avoid contamination.
  • Check for Spoilage — Inspect for mold or off smells once a week. If anything seems wrong, discard the whole batch.

Nutrition

Serving: 10grams Calories: 115kcal Carbohydrates: 33g Protein: 3g Fat: 1g Saturated Fat: 0.1g Polyunsaturated Fat: 0.2g Monounsaturated Fat: 0.1g Sodium: 772mg Potassium: 318mg Fiber: 7g Sugar: 17g Vitamin A: 128IU Vitamin C: 107mg Calcium: 76mg Iron: 2mg
Keywords:moroccan lemons, preserved lemons, salted lemons
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