Preserved lemons are used widely in Middle Eastern, Indian and North African Cuisines, especially in Moroccan cuisine. They have a unique flavor and add a lot to a dish. A little goes a long way.
The typical lemon used in Morocco for this is the Meyer lemon. The Meyer lemon is a cross between a lemon and a mandarin orange. It has a thin skin and a less tart taste, as well as a somewhat orange-hued flesh. To me, they have a somewhat floral scent and taste. You can use regular lemons, but if you can source sustainably-grown Meyer lemons, I highly recommend it. This year, I ordered mine on Etsy, from this farmer. I was very happy with the quality and the customer service from this Etsy seller.
I have been making preserved Meyer lemons for many years. Finding unique ways to use them is exciting to me. They last in the fridge for a long time (they say 6 months, but I have had them for a year, with no problem. ). They are easy to make and really give your cooking a fun boost. Experimenting with different cuisines is something I have always enjoyed, this ingredient is a great way to expand my culinary horizons.
I have included a video of making these, and the video also includes making the Roast Lamb with Olives and Preserved Lemons. I hope you try these and let me know what you think!
Preserved Meyer LemonsCuisine: MorrocanDifficulty: easy
These are easy to make and add a unique flavor boost to many dishes
Several Meyer Lemons (can substitute regular lemons, if necessary)
Meyer lemon juice, freshly squeezed
Clean quart jar with lid
- Prepare a quart jar, so it is clean and has a lid. Add a teaspoon of salt to bottom of jar.
- Cut end off of lemon
- Slice through lemon from end to just before the other end, in each direction to form connected quarters
- Place a teaspoon of salt in side the cut lemon and close it up and squish it around to distribute the salt. Place salted lemon in jar, pushing it down to release some of the juice.
- Continue preparing the lemons and sticking them in jar, pushing down to release some juice.
- When jar is full, place a teaspoon of salt on top of lemons.
- Pour freshly squeeze lemon juice over lemons so that they are completely covered in juice.
- Place lid on jar tightly and shake well to distribute salt through juice till it is mostly dissolved.
- Place jar in fridge and check it in 4-6 weeks. Lemons should take on a darker color, be soft, and the juice should be syrupy