Preserved lemons

by Ed Halmagyi


  • 12 lemons
  • 2 cups coarse salt crystals
  • 1 bunch bay leaves
  • 1 cup lemon juice


1 Cut the lemons almost all the way through to create a deep cross from one side.
2 Pour 4 tablespoons of salt into the bottom of a large, lidded jar then place the lemons in with the bay leaves, layering with the remaining salt, pressing down firmly. Top up with extra lemon juice to ensure the lemons are covered.
3 Set the jar on a windowsill where it will get at least 3 hours sunlight each day, and leave for four weeks.
4 To use, cut away the pulp and seeds, and use only the skin and pith. Cut into fine strips to add to tagines, stir fries, vegetable dishes, or seafood.



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