Food Wishes Recipes - Cured Lemons - Thomas Keller's Cured Preserved Lemons
Food Wishes Recipes - Cured Lemons - Thomas Keller's Cured Preserved Lemons is a medium American recipe that serves 6. 5 calories per serving. Recipe by Food Wishes on YouTube.
Prep: 30 min | Cook: 72 hrs | Total: 72 hrs 45 min
Cost: $20.14 total, $3.36 per serving
Ingredients
- 3 each Eureka Lemon (regular lemons, washed in hot water, sliced thin (≈1/8 inch), seeds removed)
- 0.25 cup Kosher Salt (fine kosher salt, half of curing mixture)
- 0.25 cup Granulated Sugar (white granulated sugar, half of curing mixture)
Instructions
Wash Lemons
Rinse the three lemons in hot water, scrubbing gently to remove any wax or residue.
Time: PT5M
Slice Lemons Thinly
Using a sharp straight‑edge knife, slice the lemons into very thin rounds, about 1/8 inch thick.
Time: PT10M
Remove Seeds
With a small paring knife, pluck out most of the seeds from each slice; a few missed seeds are fine.
Time: PT5M
Prepare Curing Mixture
In a mixing bowl combine equal parts kosher salt and granulated sugar (¼ cup each) and stir until evenly mixed.
Time: PT3M
Layer Lemons and Curing Mixture
Place a thin layer of the salt‑sugar mixture at the bottom of the glass container, then a layer of lemon slices, followed by more mixture. Continue alternating until all lemons are used, ending with a final layer of mixture that fully covers the fruit.
Time: PT7M
Cure at Room Temperature
Seal the container with its lid and let it sit on the kitchen counter, out of direct sunlight, for three days (72 hours). Check after the first day; if the liquid has been absorbed and the lemons are not fully covered, add a little more salt‑sugar mixture.
Time: PT72H
Transfer to Storage Jar
After three days, transfer the cured lemons to a clean jar, seal tightly, and store in the refrigerator.
Time: PT5M
Cleanup
Wash all knives, cutting board, bowl, measuring cups, and the glass container. Dry and store them properly.
Time: PT15M
Nutrition Facts
- Calories
- 5
- Protein
- 0 g
- Carbohydrates
- 2 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Vegetarian, Vegan, Gluten-Free, Dairy-Free
Allergens: Citrus
Ingredient Substitutions
- Instead of Eureka Lemon: Meyer Lemon, regular lemon
- Instead of Kosher Salt: sea salt
- Instead of Granulated Sugar: coconut sugar, raw sugar
Equipment Needed
- Sharp Straight‑Edge Knife
- Cutting Board
- Small Paring Knife
- Mixing Bowl
- Measuring Cups
- Spoon or Spatula
- Glass Container with Lid
- Kitchen Towel (optional)
Critical Steps — Do Not Skip
- Slice lemons uniformly to 1/8 inch thickness
- Layer lemons with enough salt‑sugar mixture to keep them fully covered
- Allow the lemons to cure for the full three days at room temperature
Chef Tips from the Video
- A mandoline slicer gives perfectly even 1/8‑inch slices, speeding up the process
- Use a non‑reactive glass or ceramic container to avoid any metallic off‑flavors
- Store cured lemons with a fresh pinch of salt‑sugar on top to maintain moisture
Troubleshooting
Lemons are not fully submerged and dry out
Add a little extra salt‑sugar mixture or a splash of water to ensure the lemons stay covered.
Cured lemons taste overly salty
Rinse the lemons briefly under cold water and pat dry before using; you can also reduce the salt amount in the next batch.
No liquid is released after the first day
Make sure the slices are thin enough; thicker slices release less juice. Consider using a mandoline for consistency.
Storage
Refrigerator: Store sealed cured lemons in the refrigerator for up to 2 weeks (longer if kept cold and covered)
Freezer: Not recommended; texture changes when frozen
Room temperature: Do not keep at room temperature after curing; refrigerate once sealed
Make-Ahead Tips
- Cured lemons keep well refrigerated for up to a month; make a larger batch if you plan to use them frequently
- Use the cured lemon slices whole or finely chopped depending on the recipe
Frequently Asked Questions
What is the cultural significance and history of cured lemons in American cuisine?
Cured lemons, while popular in North African and Mediterranean cooking, have been embraced by modern American chefs as a versatile condiment. Chef Thomas Keller helped popularize the technique in upscale American kitchens, and Food Wishes brings it to home cooks for everyday use.
What are the traditional regional variations of cured lemons in Mediterranean cuisine?
In Mediterranean cuisine, especially Moroccan and Tunisian, preserved lemons are often made with whole lemons, heavy salt, and sometimes spices like bay leaves. The French Provençal version may include herbs. The Food Wishes method uses thin slices and adds sugar for a sweeter profile.
How is cured lemon traditionally served in Moroccan cuisine?
In Morocco, preserved whole lemons are typically rinsed, the pulp removed, and the rind finely chopped into tagines, stews, and salads, imparting a distinctive salty‑citrus flavor that brightens slow‑cooked dishes.
What occasions or celebrations is cured lemon traditionally associated with in North African cultures?
Preserved lemons are a staple in everyday cooking rather than specific celebrations, but they often appear in festive meals such as Ramadan feasts and wedding banquets, where their bright flavor lifts rich meat and vegetable dishes.
What makes cured lemons special or unique in American fusion cooking?
Cured lemons combine the acidity of fresh lemon with a mellow, sweet‑salty depth, allowing chefs to add complex citrus notes without the sharp bite of raw lemon. This makes them ideal for modern American fusion dishes that balance bold flavors.
What are the authentic traditional ingredients for cured lemons versus acceptable substitutes?
Authentic ingredients are whole lemons, kosher or sea salt, and sometimes just salt. Food Wishes adds granulated sugar for a sweeter cure. Acceptable substitutes include Meyer lemons for a milder flavor, and coconut sugar or brown sugar in place of white sugar.
What other American dishes pair well with cured lemons?
Cured lemons pair beautifully with grilled fish, roasted chicken, quinoa salads, avocado toast, pasta primavera, and even cocktails like a Lemon‑Ginger Martini or a bright Bloody Mary twist.
What are the most common mistakes to avoid when making cured lemons?
Common mistakes include slicing the lemons too thick, not removing enough seeds, failing to keep the fruit fully covered with the salt‑sugar mixture, and shortening the three‑day curing period, which can result in a bitter or under‑cured product.
Why does this Food Wishes recipe use a 1:1 salt‑to‑sugar ratio instead of salt alone?
The added sugar balances the salt’s intensity, softens the lemon’s bitterness, and speeds up the osmotic draw of moisture, resulting in a sweeter, more complex cured lemon that works well in both savory and sweet applications.
Can I make cured lemons ahead of time and how should I store them?
Yes, you can cure lemons up to a month in advance. After the three‑day cure, transfer them to a clean, sealed glass jar and refrigerate. They stay flavorful for 2‑4 weeks, longer if kept cold and covered with a thin layer of the curing brine.
What does the YouTube channel Food Wishes specialize in?
The YouTube channel Food Wishes, hosted by Chef John, specializes in approachable, humor‑filled cooking tutorials that break down classic and contemporary recipes for home cooks, often adding unique twists and clear technique explanations.
How does the YouTube channel Food Wishes' approach to American comfort food differ from other cooking channels?
Food Wishes focuses on step‑by‑step narration with a light‑hearted tone, emphasizing practical tips, ingredient substitutions, and kitchen science, whereas many other channels prioritize high‑production visuals over detailed instructional commentary.
Last updated: August 29, 2026
