Best 20 Preserved Lemons Recipes

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS

Steps:

• Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
• Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
• Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
• Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

QUICK PRESERVED LEMONS

Steps:

• Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
• Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
• Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
• Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.

PRESERVED LEMONS

Steps:

• Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
• To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.

PRESERVED LEMONS

Steps:

• 1. If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily.
• 2. Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.
• 3. Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice - not chemically produced lemon juice and not water.*) Leave some air space before sealing the jar.
• 4. Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired - and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.
• According to the late Michael Field, the best way to extract the maximum amount of juice from a lemon is to boil it in water for 2 or 3 minutes and allow it to cool before squeezing.
• Paula Wolfert shares her tips with Epicurious:
• •Located on Morocco's Atlantic coast, south of Casablanca and north of Essaouira, the city of Safi is known for its seafood specialties. •To most closely approximate the flavor of Moroccan lemons, Wolfert recommends Meyer lemons for this recipe. This lemon/mandarin orange hybrid, in season in January and February, has yellow-orange flesh, a smooth rind, and a sweeter flavor than other lemons. •To sterilize a mason jar for the lemons, place it upside down in a steamer and steam for 10 minutes. Using tongs (wrap the ends in rubber bands for a better grip), remove the hot jar and dry it upside down on a paper towel-lined baking sheet in a warm oven. To sterilize the jar's top, boil it in water for 5 minutes, then remove with tongs. For more information on home canning, click here. •When you're ready to use a lemon, remove it with clean utensils to avoid contaminating the inside of the jar with bacteria. This way, the remaining contents of the jar will not need to be refrigerated.

PRESERVED LEMONS

Steps:

• Scrub 3 to 5 organic lemons, enough to fit snugly in a medium jar with a tight-fitting lid (have 2 to 4 more ready on the side). Slice each lemon from the top to within 1/2 inch of the bottom, almost cutting them into quarters but leaving them attached at one end. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.
• Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.
• Close the jar and let ripen at cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store it in the refrigerator.
• To use, remove a piece of lemon and rinse it. (Add more fresh lemons to the brine as you use them up.) The minced rind is added at the very end of cooking or used raw; the pulp can be added to a simmering pot.

CHICKEN TAGINE WITH OLIVES, FIGS, AND PRESERVED LEMONS

Steps:

• Season chicken with 1 tablespoon olive oil, salt, and pepper.
• Heat remaining oil in a tagine over medium heat. Sear chicken in the hot oil until browned, 5 to 7 minutes; remove and set aside. Add onion, coriander, cumin, and bay leaf and cook, stirring constantly, for 10 minutes. Make sure to scrape the brown bits from the bottom while stirring; add a little water if needed.
• Stir tomatoes, figs, olives, garlic, and lemons into the tagine. Cook for an additional 5 minutes. Add the seared chicken and pour in white wine. Bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Reduce the wine by half, 10 to 15 minutes. Pour in enough chicken broth to fill the tagine only halfway up the sides of the chicken.
• Bring to a boil; reduce heat to low and cover. Cook until the meat on the legs is no longer pink and pulls away from the bone, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove the tagine from the heat and mix in parsley. Check seasonings and serve.

SALTED PRESERVED LEMONS

Steps:

• In a bowl mix the spices into the sea salt. Cut a cross into the lemons -- almost to the base, but so that the quarters stay together. Push the seasoned salt into the lemon segments and pack the lemons as tightly as possible into an airtight jar. The less space there is between the lemons the more attractive it will look and you won't need to use so much salt. The lemons will be ready after one month of preserving, and will last for about 2 years. Tips:The peel is edible This also works very well with limes You could preserve oranges like this too -- but there are not so many recipes which use them You must use sea salt not table salt -- table salt is too chemical and harsh
• Uses:For seasoning rice and couscous -- it works like salt and makes the rice and couscous lemon scented Put chicken/fish into a foil bag and bake with the lemon salt Use to season stews and soups ;

PRESERVED LEMONS

Steps:

• Sterilize two 1.5-liter canning jars and two 1-liter canning jars with clamp-top lids (we used Fido brand) by boiling them and their rubber seals in water 10 minutes. Remove with tongs, and let cool.
• Cut stem end off each of 24 to 30 lemons. Make 5 or 6 slits (a little less than 1/2 inch deep) down the length of each lemon with a sharp paring knife, cutting to within 1/2 inch of bottom of lemon but not all the way through. Press top of lemon with your palm to flatten and cause slits to splay open. Gather and save any juices that accumulate on cutting board. Pack as much salt as possible (about 1 tablespoon) into each slit.
• Place about 1/2 cup salt in each 1.5-liter jar, and pour in a little lemon juice. Working with 1 jar at a time, add 1 lemon, and flatten as much as possible. Sprinkle in a little more salt, add another lemon and repeat process, adding more juice every so often. Repeat until you reach top of jar (each jar should take 12 to 15 lemons). Seal jars, and refrigerate 20 days, shaking and rotating once a day, before giving as a gift. Most but not all of the salt will dissolve.
• For remaining lemons, trim stem end of each lemon and cut in half lengthwise; cut each half into 8 pieces. For every 2 cups of lemon pieces, toss with 1/2 cup salt in a bowl. Fill two 1-liter jars with lemon mixture, pressing down as many lemon pieces as possible and causing them to exude some of their juice. Seal jars, and refrigerate at least 10 days, shaking and rotating once a day, before giving as gifts.

MOROCCAN LAMB STEW WITH PRESERVED LEMONS

Steps:

• Trim excess fat and gristle from meat and cut lamb into 1-inch cubes. Place meat in a large bowl. In a small bowl, mix the cumin, ginger, cinnamon, and saffron; sprinkle over the meat and set aside.
• On a cutting board, mince together the orange zest, cilantro leaves, garlic, and salt until you have a paste. Add to the meat along with the orange juice and stir well to coat. Cover the bowl and let stand at room temperature for 2 hours, or up to overnight in the refrigerator.
• Transfer the mixture to a heavy pot, add the onions, tomatoes, and 1 cup water. Bring to a boil, cover, reduce heat, and simmer (or bake in a preheated 350 degree oven) until the meat is very tender, about 1 1/2 hours. Add olives and, if using, preserved lemon to the pot. Cook about 10 minutes more, then serve.
• Wash a 1-pint glass-canning jar and its lid with hot soapy water; rinse and dry thoroughly.
• Cut 6 of the lemons, 1 at a time, into quarters through 1 end without cutting all the way through the other end. You want the lemon to open out like a flower, but not to separate. Place the lemon on a large piece of parchment or waxed paper, spread quarters open and sprinkle flesh with a heaping tablespoon of kosher salt; put the lemon into the jar. Continue with remaining lemons, sprinkling salt on each. Pack the lemons in the jar tightly, filling it to the top (you may need more or less than 6 lemons, depending on their size). When you reach the top, lift the parchment and pour the excess salt from it into the jar of lemons.
• Slide the bay leaves down opposite sides of the jar. Juice the remaining lemons 1 by 1, adding juice to the jar, until it reaches the top. Seal jar, shake well, and let stand at room temperature, shaking well every 12 hours, for 1 week. After 1 week, transfer jar to the refrigerator, continuing to shake every day. Lemons are preserved after 3 weeks and keep up to several months in the refrigerator.
• To use lemons, pull out as needed and scrape away pulp. Dice peel and use as a condiment.

MOROCCAN PRESERVED LEMONS

Steps:

• Scrub lemons thoroughly under cold running water. Cut each lemon into quarters, but do not cut all the way through the top, so that the lemon still holds together.
• Rub lemons generously with salt inside and out and along all the cuts. Place them in a large sterilized jar with a tight-fitting lid. Add lukewarm water to cover; the lemons should be fully immersed. Screw on the lid and let cure for 1 month in a dark, dry, and cool place.

MOROCCAN FISH TAGINE WITH TOMATOES, OLIVES, AND PRESERVED LEMONS

Steps:

• Heat a small skillet over medium heat. Add cumin seeds and cook until toasted and fragrant; grind to a fine powder. Transfer cumin to a mortar or jar of a blender and add garlic, salt, paprika, parsley, cilantro, pulp of preserved lemon, and olive oil. Puree to make a charmoula, using a pestle or by blending.
• Rinse fish and pat dry. If using monkfish, cut away grey membrane and divide the fish into 4 equal pieces. Rub half of the charmoula all over fish; let stand for 1 hour at room temperature or up to 24 hours, refrigerated. Add 1/2 cup water to remaining charmoula, cover, and keep refrigerated.
• Preheat oven to 300 degrees. Spread 2 tablespoons reserved charmoula over the bottom of a tagine; sprinkle with carrots and celery. Add half of the tomatoes and bell peppers; top with fish and drizzle with some of the charmoula. Add remaining tomatoes and bell peppers and spread remaining charmoula over top.
• Chop preserved lemon peel and sprinkle around fish along with olives and bay leaves. Cover tagine with parchment paper-lined aluminum foil and bake for 1 hour.
• Remove tagine from oven and pour liquid from dish into a small nonreactive saucepan. Bring to a boil over medium-high heat until thickened and reduced to 1/2 cup; pour back over fish.
• Increase oven temperature to 500 degrees. Baste fish with pan juices and bake, uncovered, in top third of oven until a crust has formed over the vegetables, about 10 minutes. Transfer tagine to a wooden surface or a folded kitchen towel to prevent cracking. Garnish with cilantro sprigs; serve warm or hot.

MOROCCAN CHICKEN TAGINE WITH PRESERVED LEMONS, FENNEL, OLIVES, AND HARISSA

Steps:

• Mix paprika, cumin, salt, cayenne, cinnamon, turmeric, and black pepper together in a small bowl.
• Pat chicken thighs dry and place them in a resealable plastic bag. Sprinkle paprika mixture over chicken thighs; massage the bag to coat chicken evenly.
• Heat oil in a tagine over medium heat. Add chicken; cook until browned, 2 to 4 minutes per side. Transfer to a plate. Cook and stir fennel, onion, and garlic in the tagine. Stir in half of the garbanzo beans, chicken broth, 1/2 cup green olives, harissa, 1/2 of the preserved lemon, and ginger.
• Lay chicken over garbanzo bean mixture; sprinkle remaining olives on top. Scatter cherry tomatoes on top. Cover and simmer over medium-low heat until chicken is tender, 45 minutes to 1 hour.
• Combine remaining garbanzo beans with 2 tablespoons of broth from the tagine in a food processor or blender; blend into a thin paste.
• Transfer chicken to a serving dish. Stir garbanzo bean paste into the tagine. Simmer until flavors combine, about 5 minutes. Spoon broth mixture over chicken.
• Garnish with remaining preserved lemon and toasted almonds.

PRESERVED LEMONS

Steps:

• Preheat the oven to 250 degrees F.
• Cut the lemons into sixths, lengthwise, sprinkle with the salt and place in a non-corrosive dish (glass is good). Cover the lemons with water and cook in the oven for 3 hours. Allow to cool and then refrigerate.

MOROCCAN PRESERVED LEMONS

Steps:

• Thoroughly wash and dry lemons. Cut each lemon lengthwise into quarters, but only two-thirds of the way through, so one end remains intact. Rub the insides with 1 to 2 teaspoons salt. In 2 one-quart jars or 1 two-quart jar, layer lemons, remaining salt, cinnamon sticks, peppercorns, and bay leaves. Pack the lemons as tightly as possible. Pour the lemon juice over the lemons until they are submerged.
• Close jar or jars tightly. Place in a warm spot to ripen for at least 1 week before using. Gently shake the jars daily to redistribute salt. Store in the refrigerator. To use preserved lemons, remove amount needed from jar, remove flesh, and discard; rinse rind under cold water to remove excess salt.

MOROCCAN CHICKEN WITH PRESERVED LEMONS

Steps:

• Remove excess fat from chicken, rinse well inside and out and pat dry. Rub chickens with lemon inside and out and under skin of breasts. Rub with sea salt and set aside to marinate in a nonreactive baking dish, covered and refrigerated, overnight. Next day, rinse chickens again and pat dry.
• In a flameproof casserole large enough to hold both chickens combine cilantro, parsley, garlic, ginger, saffron, preserved lemon and pepper to taste. Add 1/4 cup water and chickens, turning to coat thoroughly, and rubbing some of the mixture inside. Add reserved giblets, except livers. Pour oil over and bring to a simmer over low heat. When chicken begins to sizzle, add onions, cover and cook for 30 minutes. Add livers and paprika and continue to cook, covered, 1 hour more.
• Remove chickens to a carving board and let rest, covered loosely with foil, while you finish the sauce. Cut giblets into small pieces and return to sauce. Using a fork, crush livers into sauce to thicken. Sauce should be thick -- if it is thin, boil until reduced and thickened. Add butter and olives. Heat, swirling pan, until sauce is emulsified. To serve, cut chickens into quarters and arrange on a warmed platter. Spoon sauce over and garnish with lemon peel.

ISRAELI COUSCOUS, PEAS, PRESERVED LEMONS, MINT & GOAT'S CHEESE

Steps:

• Heat the oil in a large saute pan or non-stick wok. Fry the leeks and garlic on a medium heat for 2-3 minutes to soften, then add the salt and preserved lemon, and stir to combine. Tip in the Israeli couscous and continue frying for another 2 minutes or until the little couscous balls start to go golden.
• Add half the boiling water and the peas. Boil until most of the water has soaked in, then add the rest of the water and cook on a high heat until it has also been sucked up by the couscous.
• Remove from the heat, add the mint and parsley and stir well. Finally crumble the goats' cheese all over and serve.

QUICK 'PRESERVED' LEMONS

Steps:

• Dice lemons, including peel, removing as many seeds as possible. Put the lemons and their juice in a bowl and sprinkle with the salt and sugar; toss well and transfer to a jar. Let the mixture sit for at least 3 hours at room temperature, shaking the jar periodically. It can be served at that point or refrigerated for up to a week.

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS

Steps:

• First rub the rock salt into the chicken pieces and then wash the chicken in the white wine vinegar and water. Leave for 10 minutes. Rinse and dry and place onto a clean plate.
• In a large bowl, mix the olive oil, coriander, cinnamon, saffron, fine salt, 1/2 the onions, garlic, cumin, ginger, paprika, turmeric. Mix all these ingredients into the oil and crush the garlic and add a little water to make a paste.
• Roll the chicken pieces into the marinade and leave for 10 to 15 minutes.
• For cooking, use a tagine (traditional Moroccan dish) or a deep, heavy bottom casserole dish. Heat the dish up and add 2 tablespoons of olive oil to the hot dish. Drop in the chicken and pour over the excess marinade juices. Add the remaining onions, gizzards, chicken livers, olives, and chopped preserved lemons (no pulp).
• Cook in medium hot oven (350 degrees F) for 45 minutes.
• Serve with fresh bread.

MOROCCAN SPICED PRESERVED LEMONS

Steps:

• Pour the lemon juice in a large glass jar then add the spices & 1 tablespoon of sea salt.
• Slice the lemon 5 times, from top to bottom, leaving 1/2 inch at both ends. Squeeze open each slit & add a generous amount of sea salt into each opening. Gently reshape the fruit when you are done. Repeat for each lemon.
• Pack the lemons into the jar, pressing them down to release their juices & to make room for the remaining lemons. Add any remaining salt to the jar. Cover the lemons the rest of the way with water then seal with a lid, leaving some air space at the top.
• Let ripen for at least 30 days in a warm place. Shake the jar a couple times a week to distribute the salt & spices.
• Preserved lemons do not need to be refrigerated & will keep up to a year. The pickling juice may be used 2 or 3 times over a year's time, simply add any unused rinds to the jar after sprinkling with salt.
• To use: Rinse with running water then remove & disregard the pulp (optional, my husband likes the pulp).

CITRONS CONFITS EXPRESS (QUICK PRESERVED LEMONS)

Steps:

• Mix lemons wedges, 1/4 cup plus 2 tablespoons water, lemon juice, and salt together in a microwave-safe container.
• Cook in the microwave for 10 minutes, stirring at 2-minute intervals to prevent spills.
• Pour the mixture into a sterilized, airtight jar. Let stand for 24 hours before using.