Easy Preserved Lemons (Just Lemons & Salt + No Measuring)
Easy Preserved Lemons (Just Lemons & Salt + No Measuring) is a easy North African recipe that serves 8. 20 calories per serving. Recipe by Joshua Weissman on YouTube.
Prep: 35 min | Cook: 504 hrs | Total: 504 hrs 50 min
Cost: $17.72 total, $2.22 per serving
Ingredients
- 12 pieces Organic Lemons (Preferably Meyer lemons; regular lemons work fine. Use organic because the peel is eaten.)
- 1.5 cups Coarse Kosher Salt (Generously packed; the salt draws out juice and creates the brine.)
- 1 piece Cinnamon Stick (optional) (Adds a subtle warm note; omit if you prefer pure lemon flavor.)
- 2 pieces Bay Leaf (optional) (Adds herbal aroma; optional.)
- 0.5 cup Fresh Lemon Juice (if needed) (Add only if lemons don’t release enough juice to fully submerge.)
Instructions
Wash and Trim Lemons
Rinse each lemon under cold water, then trim off a very small slice from both ends to expose the interior.
Time: PT5M
Quarter Lemons Without Cutting Through
Place a lemon on its side, cut lengthwise about three‑quarters of the way down, leaving a small nub at the bottom. Rotate 90° and repeat, so the lemon is divided into four wedges that stay attached at the base.
Time: PT10M
Salt Each Lemon
Place one quartered lemon in a small bowl, gently open the wedges, and sprinkle a generous amount of kosher salt inside, coating the interior and the exposed flesh.
Time: PT5M
Layer Lemons in the Jar
Add the salted lemon to the glass jar. Every two or three lemons, sprinkle a spoonful of additional salt directly into the jar. If using aromatics, tuck the cinnamon stick or bay leaves between layers.
Time: PT5M
Mash and Pack
Using the back of a spoon or a pestle, mash the lemons until they release enough juice to cover themselves. If the liquid is insufficient, add fresh lemon juice until fully submerged.
Time: PT10M
Ferment at Room Temperature
Cover the jar with a loose lid (or a cloth secured with a rubber band) and store it at room temperature (around 68‑72°F) for 3 to 4 weeks. Check every few days, pressing the lemons down and ensuring they stay submerged.
Time: PT504H
Temperature: 68‑72°F
Store Long‑Term
Once the desired fermentation is reached, tighten the lid and transfer the jar to the refrigerator. Preserved lemons keep for several months.
Time: PT0M
Temperature: 4°C
Nutrition Facts
- Calories
- 20
- Protein
- 0g
- Carbohydrates
- 2g
- Fat
- 0g
- Fiber
- 0g
Dietary info: Vegan, Gluten-Free, Dairy-Free
Ingredient Substitutions
- Instead of Organic Lemons: Meyer lemons, Regular lemons
- Instead of Coarse Kosher Salt: Sea salt, Himalayan pink salt
- Instead of Cinnamon Stick (optional): Star anise, Bay leaf
- Instead of Bay Leaf (optional): Thyme, Oregano
- Instead of Fresh Lemon Juice (if needed): Lime juice
Equipment Needed
- Sharp Chef's Knife
- Cutting Board
- Small Bowl
- Half‑Gallon Glass Jar (Mason jar)
- Wooden Spoon or Pestle
- Clean Cloth or Cheesecloth (optional)
Critical Steps — Do Not Skip
- Quarter lemons without cutting all the way through to keep wedges attached.
- Apply a very generous amount of salt to each lemon.
- Ensure lemons are fully submerged in brine during fermentation.
- Use a glass container; never use metal.
Chef Tips from the Video
- Use a kitchen scale to weigh the salt: about 30 g of salt per lemon yields consistent results.
- For a brighter flavor, add a few crushed coriander seeds or a pinch of red pepper flakes to the jar.
- When using the skins, rinse off excess salt and pat dry before slicing or blending.
Troubleshooting
Lemons are not fully submerged and develop mold.
Add extra lemon juice or a little water with salt to raise the brine level, and press the lemons down with a clean weight.
The brine is too salty.
Rinse the preserved lemon skins briefly before using, or dilute the brine in the dish you’re cooking.
Lemons stay too firm and don’t release enough juice.
Massage the lemons more vigorously during the packing step, or let the jar sit an extra day at room temperature before sealing.
Storage
Refrigerator: Up to 6 months, tightly sealed.
Freezer: Not recommended; texture changes.
Room temperature: Only during the 3‑4 week fermentation period.
Make-Ahead Tips
- The preserved lemons improve in flavor after the first month; feel free to make them ahead of a big meal.
- Store a small portion in a separate airtight container for quick access.
Frequently Asked Questions
What is the cultural significance and history of preserved lemons in North African cuisine?
Preserved lemons have been a staple in Moroccan and broader North African cooking for centuries, originally created as a way to keep lemons usable through the winter. The intense citrus flavor they develop is essential in tagines, salads, and sauces, symbolizing the region’s love of bright, preserved ingredients.
What are the traditional regional variations of preserved lemons in Moroccan cooking?
In Morocco, preserved lemons are often made with whole Meyer or regular lemons, heavy kosher salt, and sometimes aromatics like cinnamon sticks or bay leaves. Some coastal regions add a splash of orange blossom water for extra fragrance, while inland areas may keep it strictly lemon and salt.
How is preserved lemon traditionally served in a Moroccan tagine?
The lemon skins are rinsed, finely sliced or pureed, and added toward the end of cooking to impart a bright, salty citrus note that balances the rich, slow‑cooked meat and vegetables. The flesh, if used, is usually discarded or added to the broth for extra depth.
What occasions or celebrations is preserved lemon associated with in North African culture?
Preserved lemons appear in everyday meals but are especially featured in festive dishes like Ramadan iftar stews, wedding feasts, and holiday celebrations where tagines and couscous are served, adding a special aromatic touch.
What other North African dishes pair well with preserved lemons?
Preserved lemons complement chicken or fish tagines, roasted root vegetables, couscous salads, harissa‑spiced sauces, and even simple olive‑oil‑drizzled salads. They also brighten hummus, baba ganoush, and grain bowls.
What are the most common mistakes to avoid when making preserved lemons at home?
Common errors include using metal containers, not washing the lemons, under‑salting (which prevents proper fermentation), and allowing the lemons to sit out of the brine, which can cause mold. Always use a glass jar, wash the fruit, and keep them fully submerged.
Why does this preserved lemon recipe use a generous amount of salt instead of a measured amount?
The high salt concentration draws out the lemon juices quickly, creates an anaerobic environment, and acts as a preservative. It also ensures the brine is salty enough to inhibit unwanted bacteria while allowing the desired fermentation to develop.
Can I make preserved lemons ahead of time and how should I store them?
Yes. After the 3‑4 week fermentation, tighten the lid and refrigerate. The lemons will keep for several months in the fridge. Keep the jar sealed and use a clean spoon each time to avoid contamination.
What texture and appearance should I look for when my preserved lemons are done?
The lemons should be soft, the skins pliable, and fully submerged in a clear, salty brine. The flesh will be very soft and salty, while the rind should have a deep golden‑yellow hue and a fragrant aroma.
How do I know when the preserved lemons are done fermenting?
Taste a small piece after three weeks; if the lemon flavor is bright, salty, and slightly fermented, they are ready. If you prefer a deeper, more mellow flavor, let them ferment up to four weeks.
What does the YouTube channel Joshua Weissman specialize in?
The YouTube channel Joshua Weissman focuses on detailed, home‑cook‑friendly recipes that emphasize technique, ingredient quality, and often includes DIY projects like this preserved lemon tutorial.
How does the YouTube channel Joshua Weissman's approach to North African cooking differ from other cooking channels?
Joshua Weissman combines thorough explanations with a hands‑on, experimental mindset, encouraging viewers to make traditional ingredients from scratch (like preserved lemons) rather than buying pre‑made products, which sets his style apart from channels that simply demonstrate recipes.
Last updated: August 29, 2026
