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Preserved Lemons Moroccan Style

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Lemons preserved in their own juice and salt, a condiment for all those yummy lemony savory dishes


Serves: 6

  • 7 tablespoons sea salt (heaped)
  • 7 large lemons (juicy, preferably with thin skin)
  • boiling water


Preserved Lemons Moroccan Style is a community recipe submitted by Edda and has not been tested by so we are not able to answer questions regarding this recipe.

  • Put one teaspoon of salt in the bottom of a large, clean preserving jar (I use the ones with the rubber seal).
  • Cut the first lemon lengthwise in 4, but do not cut to the very end so the wedges stay connected. Remove the seeds, pack the cuts with as much salt as possible and put the lemon in the pot (this cutting and packing is best done over a soup plate or other dish to catch juice and salt).
  • Repeat the same operation with 5 other lemons. Pack them closely in the jar to avoid air bubbles, keep packing until the jar is full.
  • Squeeze the last lemon and pour the juice over the fruit. Add any remaining salt and the contents of your soup plate.
  • Pour over boiling water until all the fruit is covered. If necessary, weigh down with a stone or pack the jar to capacity with olives.
  • Close the jar and store in a warm, dark place for 3-4 weeks before using. If a white scum forms after opening the pot, I'm assured it is quite innocent, just remove this. Keeping a layer of olives on top of the lemons helps keep them fresh and an added bonus is that the olives take on a wonderful aroma!
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