Preserved Lemons

 

Preserved lemons are one of the indispensable ingredients of Moroccan and North African cooking, used in fragrant lamb and vegetable tagines, and just about everything! Their unique pickled taste and special silken texture cannot be duplicated with fresh lemon or lime juice, despite what some may believe. In Morocco, they are made with a mixture of fragrant-skinned doqq and tart boussera lemons, but excellent luck comes also from Meyer lemons or organic limonettes.

Some recipes have a slightly different procedure for pickling, which involves the use of olive oil and optional herbs (in the manner of Safi).

The pulp of the preserved lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued. The flavor is mildly tart but intensely lemony.

Preserved Lemons 

8 large lemons (Meyer lemons are best, but any will do)
½ cup kosher salt
2 Tbs. fresh rosemary, finely chopped (optional)
2 ½ cups fresh lemon juice (7-8 lemons)

 

Cut about ¼ -inch of the top and bottom of the lemons. 

Cut each lemon into quarters part-way through so that they remain connected at the bottom.

 

Transfer the lemons to a large bowl and toss well with the salt. 

 

Open up the lemons some and stuff them with the kosher salt.

 

Cover the bowl with plastic wrap and refrigerate overnight and up to 24 hours, the lemons will release some juice.

 

The next day, transfer the lemons and their juices to a large, sterilized canning jar. 

Press them down firmly into the jar. Add rosemary (if desired).

 

Top with fresh lemon juice (submerge the lemons in the juice).

 

Seal the jar shut and store in the fridge for 3 weeks to 1 month before consuming.