07/29/2025
If you’ve never used preserved lemons in your cooking, you’re missing out on one of the easiest ways to add a burst of salty-sunny flavor to just about anything. 🌞🍋
All you need to make them is:
Lemons, salt, time... and a little shaking.
👉 Quarter your lemons (but not all the way through), pack them with salt, and press them tightly into a clean jar.
Add more lemon juice to cover if needed.
Seal, shake daily for a week, then let them ferment at room temp for 3–4 weeks. That’s it!
Once they’re soft and fragrant, use them in:
🐟 Lemon + Herb Grilled Fish – Chop and mix with garlic, parsley, and olive oil.
🥗 Moroccan Chickpea Salad – Stir into couscous or quinoa with herbs and veggies.
🍗 Preserved Lemon Roast Chicken – Rub under the skin before roasting.
🍲 Lemony Lentil Soup – Stir a spoonful into the pot at the end.
🍝 Lemon + Olive Pasta – Mix with green olives, parsley, and chili flakes.
🥘 Moroccan Tagine – A classic! Use with lamb or chicken, dried fruit, and spices.
🍳 Eggs with a Twist – Dice and sprinkle on scrambled or poached eggs.
🫒 Lemon Tapenade – Blend with olives, capers, and a little garlic.
🥪 Elevated Tuna Salad – Mix into mayo-based tuna with herbs.
🧄 Garlic-Lemon Yogurt Sauce – Blend into yogurt for a tangy drizzle over veggies or meats.
Preserved lemons are like little jars of sunshine in the pantry — and once you try them, you’ll never want to be without a batch.