description Preserved lemon Overview
Preserved lemons are a condiment central to North African cookery, particularly Moroccan cuisine, made by curing lemons in salt and their own juice over a period of several weeks. The salt draws out moisture and the citric acid environment pickles the rind, which softens and develops a complex, tangy flavor. In Moroccan and Tunisian cooking, preserved lemons are used to flavor tagines, stews, and salads. The peel, rather than the flesh, is the primary part used once the lemons are fully cured.
insights Ranking position
Preserved lemon ranks #41 of 176 in the Fermented Food ranking, behind Emmental, ahead of Aka miso.
help Preserved lemon FAQ
Which part of a preserved lemon do you actually eat?
While the pulp of a preserved lemon can be used sparingly for its intense salty citrus flavor, it is primarily the softened rind that is eaten and sought after. The rind absorbs the salt and lemon juice during the fermentation process, transforming into a tender, highly aromatic ingredient.
How are preserved lemons traditionally made in Moroccan cuisine?
They are made by quartering lemons almost entirely through, packing them heavily with coarse salt, and smashing them into a sterilized jar. The jar is then left to ferment in its own juices for at least three to four weeks until the rinds soften completely.
What is the best way to store preserved lemons after opening?
Once they have properly fermented at room temperature, preserved lemons should be stored in the refrigerator submerged in their own salty brine. When kept submerged and handled with clean utensils, they can easily last for up to a year.
What do you use preserved lemons for besides Moroccan tagines?
Beyond traditional North African tagines, finely chopped preserved lemon rind adds an incredible punch to salad dressings, marinades, and roasted vegetables. They are also excellent when mixed into grain bowls or blended into herbaceous sauces like chimichurri.
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