zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Moroccan Perserved Lemons

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Moroccan Perserved Lemons

    Tart, salty and quintessentially Moroccan, preserved lemons are easy to make at home and they keep for months. To use, (unless otherwise directed by the recipe) rinse under cold water, discard the soft flesh, then chop the skin and add to tagines, casseroles, couscous and salads.

    Ingredients

    • 5 unwaxed lemons, washed
    • 50g Maldon Sea Salt
    • Freshly squeezed juice 3 lemons

    Method

    1. Quarter the lemons from the top to within 1cm of the base. Sprinkle salt on the flesh, then close and reshape the fruit.
    2. Pour 2tbsp salt into a suitable sized sterilised preserving jar (see Bottling up, right), then pack in the lemons, pressing down gently. Cover with the lemon juice and top up with boiling water.
    3. Seal the jar, and allow the lemons to mature for 30 days before using.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary