How to Make Martha Stewart's Lemon Confit
How to Make Martha Stewart's Lemon Confit is a easy Moroccan recipe that serves 8. 10 calories per serving. Recipe by Martha Stewart on YouTube.
Prep: 30 min | Cook: 10 min | Total: 45 min
Cost: $27.66 total, $3.46 per serving
Ingredients
- 5 pieces Lemons (bright‑skinned, organic if possible; stem end trimmed)
- 1/2 cup Coarse Kosher Salt (packed; used for curing)
- 1 jar (approx. 1‑liter capacity) Wide‑Mouth Canning Jar (sterilized; with tight‑fitting lid)
Instructions
Sterilize the Jar
Place the empty jar and its lid in a large pot of water, bring to a rolling boil, and let boil for 10 minutes to sterilize.
Time: PT10M
Temperature: 100°C
Prepare the Lemons
Trim the stem end off each lemon, then cut each lemon lengthwise from the bottom up about three‑quarters of the way, leaving the quarters attached. Cut each lemon into quarters so you have four connected pieces.
Time: PT5M
Pack Lemons with Salt
Spread a thin layer of salt on the bottom of the sterilized jar. Place the lemon quarters into the jar, pressing them down and sprinkling generous amounts of salt into each cut and over the surface. Pack tightly, adding more salt as needed, until the lemons are submerged in their own juices.
Time: PT10M
Seal and Refrigerate
Close the jar with its lid, wipe the seal clean, and place the jar in the refrigerator. Let the lemons cure for at least one month; they will become softer and develop a translucent rind.
Time: PT0M
Prepare for Use
When ready to use, remove a lemon, discard the pulp, rinse the rind under cold water, and finely dice the translucent peel. Use a small amount (about 1‑2 teaspoons) to flavor dishes.
Time: PT5M
Nutrition Facts
- Calories
- 10
- Protein
- 0g
- Carbohydrates
- 2g
- Fat
- 0g
- Fiber
- 0g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free, Nut‑Free
Ingredient Substitutions
- Instead of Coarse Kosher Salt: Sea salt, Himalayan pink salt
- Instead of Wide‑Mouth Canning Jar: Mason jar with wide mouth
Equipment Needed
- Large Pot
- Tongs
- Sharp Chef's Knife
- Cutting Board
- Measuring Cup
- Sterilized Wide‑Mouth Jar with Lid
- Spoon or Small Tamper
- Refrigerator
Critical Steps — Do Not Skip
- Pack lemons tightly with generous salt
- Ensure lemons are fully submerged in their own juice
- Store the jar in the refrigerator for at least one month before using
Chef Tips from the Video
- Use organic lemons for the best flavor and fewer pesticides
- Coarse kosher salt draws out moisture more evenly than fine table salt
- Place a small weight (e.g., a clean stone) on top of the lemons to keep them submerged.
Troubleshooting
Lemons remain hard after a month
Add a little more salt and press the lemons down further; ensure they are fully submerged in juice.
Mold appears on the surface
Discard the batch; ensure the jar was sterilized and kept refrigerated.
Jar lid does not seal tightly
Re‑sterilize the lid and rim, then re‑seal; store in the fridge rather than at room temperature.
Storage
Refrigerator: Up to 12 months in a sealed jar
Freezer: Not recommended; texture changes
Room temperature: After a month, can be kept in a dark cupboard, but refrigeration extends shelf life
Make-Ahead Tips
- Preserved lemons improve in flavor after 2‑3 months; they can be made months in advance
- The brine can be used as a seasoning liquid for sauces, dressings, or marinades
Frequently Asked Questions
What is the cultural significance and history of preserved lemons in Moroccan cuisine?
Preserved lemons are a staple in Moroccan cooking, dating back centuries to the Berber tradition of using salt to extend the life of seasonal lemons. The salty, fermented rind adds a bright, umami‑rich flavor to tagines, couscous, and salads, embodying the Moroccan love of preserved ingredients that balance sweet, sour, and salty tastes.
What are the traditional regional variations of preserved lemons in North African cuisine?
In Morocco, whole lemons are quartered and packed with coarse salt, while in Tunisia the rind is often sliced thin before curing. Algerian versions may include additional spices like coriander seeds or bay leaves. Each variation reflects local taste preferences and the types of dishes they accompany.
How are preserved lemons traditionally served in a Moroccan tagine?
A small amount of finely diced preserved lemon rind is added toward the end of cooking a tagine, usually with olives and preserved olives. The rind releases its fragrant, salty citrus oil, brightening the stew without adding extra liquid.
What occasions or celebrations feature preserved lemons in Moroccan culture?
Preserved lemons appear in festive meals such as Ramadan iftar, wedding feasts, and holiday gatherings like Eid. Their bright flavor lifts hearty meat stews that are central to these celebrations.
What authentic ingredients are essential for traditional Moroccan preserved lemons?
The authentic recipe calls for bright‑skinned lemons (preferably organic), coarse kosher or sea salt, and a wide‑mouth, sterilized jar. No vinegar or additional spices are required, though some families add bay leaves or coriander seeds for extra aroma.
What other Moroccan dishes pair well with preserved lemons?
Preserved lemons complement chicken or fish tagines, roasted vegetables, couscous salads, and even simple olive‑oil‑dressed greens. They also work beautifully in Mediterranean pasta dishes with bottarga, as the video demonstrates.
What are the most common mistakes to avoid when making preserved lemons at home?
Common errors include using too little salt, not packing the lemons tightly, and failing to keep the lemons fully submerged, which can lead to spoilage. Also, storing the jar at room temperature instead of refrigerating during the curing period can cause mold growth.
Why does this preserved lemon recipe use a wide‑mouth jar and not a narrow one?
A wide‑mouth jar makes it easier to pack the lemon quarters tightly and to press the salt into the cuts. It also allows the juices to flow freely, ensuring even curing and easier removal of the lemons later.
Can I make preserved lemons ahead of time and how should I store them?
Yes, you can make them weeks or months ahead. After the initial 10‑minute sterilization, seal the jar and refrigerate for at least one month. Once cured, keep the jar sealed in the fridge for up to a year, or store in a dark cupboard if you prefer a room‑temperature pantry staple.
What does the YouTube channel Martha Stewart specialize in?
The YouTube channel Martha Stewart focuses on classic American home cooking, entertaining, and lifestyle content, offering detailed tutorials that blend traditional techniques with modern convenience.
How does the YouTube channel Martha Stewart's approach to preserving ingredients differ from other cooking channels?
Martha Stewart’s approach emphasizes precise measurements, thorough sterilization, and clear step‑by‑step visuals, ensuring food safety and consistent results, whereas many other channels may rely on more informal, improvisational methods.
Last updated: August 31, 2026
