‘Preserved Lemons’ are so easy, delicious and can add amazing flavour to loads of different recipes. I especially love to add them to roasted meats and moroccan dishes


preserved lemon recipe

Preserved Lemon

Why not try this amazing recipe, you are guaranteed to have lemons 'on hand' most months of the year.


  • 1 kg Lemons
  • 150 gr Salt
  • 1 Bay Leaf
  • 10 Peppercorns
  • Extra, Lemon Juice if needed


  • Sterilise your jars of choice. I use a large jar about 2 litres in size
  • Quarter lemons
  • Place 1 tablespoon of salt on the bottom of the jar
  • Place a few layers of lemons into the jar, press down to release the juice 
  • Keep layering … salt, lemons, salt, lemons… keep pressing
  • Also pop the spices in (maybe down the side of the jar)
  • If there’s not enough juice squeeze a few extra lemons and cover. NOTE: The lemons must be submerged in juice and salt.
  • Seal, allow to ferment in a dark place for about 6 weeks. Once opened and using, pop in the fridge, they will last months.


TIP: Rinse off excess salt before use