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Preserved lemon

Fruits · Citrus

Preserved lemon

Lemons cured in salt and their own juice until soft; the rind adds a mellow, salty-lemony depth to tagines and salads.

Also called: salt-preserved lemon, pickled lemon, citron confit

Around the world: l'hamd markad, hamad m'rakad (ar) · citron confit (fr)

A kind of lemon

2 recipes with it

Photo: Michal Klajban, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Preserved lemons are whole or quartered lemons packed in salt and lemon juice for several weeks until the rind turns soft, translucent and silky. The rind is the prized part: the flesh is often scraped out and discarded. They taste less sharp and more rounded than fresh lemon, with a savoury, almost floral note.

How it’s used

  • Chopped into Moroccan chicken tagine with olives
  • Stirred into couscous, grain salads and dressings
  • Blended into sauces and relishes
  • Added to roasted vegetables and fish

Characteristics

Taste
Salty, mellow and intensely lemony.
Texture
Rind is soft and silky.
When cooked
Rinse before use to remove excess salt; add towards the end of cooking.
Sold as
cured
Cooking uses
Mainly a seasoning

Storage

Refrigerated. Keep jars in the fridge after opening, with the lemons covered by brine. A harmless white film can form; discard if fuzzy mould appears.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • High in salt; reduce other salt in the dish.

Nutrition per 100 g

Energy
47 kcal
Protein
1.5 g
Carbohydrate
16 g
Fat
0.3 g
Fibre
10.6 g
Sugars
4.17 g

USDA FoodData Central: Lemon peel, raw (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Lemon zest — Use zest plus a pinch of salt; brighter and less complex.

Related ingredients

Recipes with preserved lemon

More citrus