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Moroccan-Style Preserved Lemons

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“I printed out a recipe of Cuistot's Tzipporah's Moroccan Chicken that I wanted to make, but I had never heard of preserved lemons before. I found this recipe, which is a quick and easy way to make them. Preserved lemons typically take 4-6 weeks to cure, but this is an alternate way to make them if you can't wait that long. The "cooking time" is actually the time needed for marinating.”
120hrs 20mins
16 wedges

Ingredients Nutrition


  1. Blanch 2 lemons in boiling water for 10 minutes; drain.
  2. When cool enough to handle, cut each lemon with a sharp knife into 8 wedges and discard seeds.
  3. Toss with kosher salt in a bowl and then pack the salted lemons into a jar or container with a tight-fitting lid.
  4. Squeeze enough juice from remaining lemons to measure approximately 1/4 cup. If needed, add more juice to completely cover the lemons.
  5. Put lid on jar and let lemons stand at room temperature, shaking gently once a day, for 5 days. Rinse lightly before use to remove excess salt.
  6. If you have any preserved lemons left, you can put them -- along with the original lemon juice liquid -- into the refrigerator. Make sure the lemons are covered. (I usually put them into a smaller container so I won't have to add any additional lemon juice.) They will keep up to two weeks.

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