How To Use Preserved Lemons For The Ultimate Flavor
Discover the versatility of preserved lemons in your kitchen! Learn how to make and use preserved lemons that are these tangy, fermented lemons to enhance your dishes, from salad dressings to Moroccan cuisine.
How to use preserved lemons
I take flavor very seriously because it is one of the easiest ways to boost the taste in your dishes.
Preserved lemons will help you with that and will add deep flavor to your creations.
Preserved lemons are a culinary gem that can elevate a variety of dishes with their unique, tangy flavor. Originating from North African and Middle Eastern cuisines, these lemons are packed with a depth of flavor that comes from a simple yet transformative fermentation process. Preserving lemons is an age-old technique, and it’s no wonder why they have become a beloved ingredient among home cooks around the world. In this post, we’ll explore how to make and use preserved lemons in your kitchen, and how they can transform your everyday meals.
What Are Preserved Lemons?
Preserved lemons are whole lemons that have been pickled in a generous amount of salt and their own juices, often enhanced with spices like bay leaves, cinnamon sticks, and coriander seeds. The fermentation process softens the lemons, infusing the rind and flesh with a savory, salty brine that mellows the sharp acidity of fresh lemons. The result is a lemon with a unique flavor profile—intensely lemony but without the sour bite, making it a versatile ingredient in savory dishes.
Preserved lemons are cured with salt, which helps soften their skin and transform it from bitter to very soft and salty/tart. They burst with flavors: spicy, fragrant, sweet, and tart, and they are addictive.
Lemons are associated with acidic ingredients, but preserved lemons are an excellent plant-based source of umami. Lots of lemon AND umami = gold in my kitchen.
Just a tiny amount of preserved lemon will transform your dish and add a depth of flavor that your family will keep you asking, “what is that amazing flavor?”
Most of us are familiar with lemons, but many of us are not yet familiar with preserved lemons. Learning to make and use preserved lemons will take your home cooking to the next level. Check how to make preserved lemons in my blog “How to make preserved lemons.“
This post will show you how to use them in all kinds of savory dishes.
If you’ve been to a North African restaurant, you probably had it in your couscous salad or tagine. Preserved lemons are also famous in Indian cuisine, and they are called nimbu ka achar (nimbu in Hindi = lemon). The cooks chop the lemons into small pieces and pickle them with cumin, turmeric, fenugreek, coriander, and/or chili powder (and sometimes sugar).
Making Preserved Lemons at Home
While you can find preserved lemons in some grocery stores or specialty shops like the Milk Street Store or Villa Jerada, making them at home is a simple and rewarding process. All you need are organic lemons (Meyer lemons are a great choice for their thin skin and sweetness), sea salt, and a few spices. Here’s a simple recipe to get you started:
- Prepare the Lemons: Start by washing your organic lemons thoroughly. Cut off the stem end of each lemon and make two cuts down the length of the lemon, forming an ‘X’ shape, but without cutting all the way through. The lemon should stay intact at the bottom.
- Salt the Lemons: Sprinkle a generous tablespoon of kosher salt inside the cuts and over the outside of each lemon. Place the lemons into a clean glass jar, adding more salt as you layer the lemons. Add bay leaves and cinnamon sticks for additional flavor.
- Pack the Jar: Press the lemons down to release their juices, and pack them tightly in the jar. If needed, add additional lemon juice to cover the lemons completely. Seal the jar with a tight-fitting lid and let it sit at room temperature for 3-4 weeks, shaking the jar upside down occasionally to distribute the salt and juices.
- Store and Use: Once the lemons are soft and the rinds are translucent, they’re ready to use. Store the jar in a cool place, like the refrigerator, where they will keep for up to a year.
Where to use preserved lemons?
Preserved lemons are famous for their rind, where the best flavor comes from, but you can still use the flesh. Just make sure that you rinse the salt and add it to smoothies, soups, and stews to infuse the flavor.
Use a knife or spoon to scoop the flesh away from the peel. Then, you can chop or mince the peel and slice it very thinly into strips, depending on the recipe.
Stews and Soups
The typical way to use preserved lemons is to add the peel to tagines, stews, and soups. They add a contrasting brightness and background depth of flavor that makes the dishes unique and delicious.
Salad Dressings/Vinaigrettes
I love citrus vinaigrettes, and I always add minced preserved lemon peel to take the recipe up another notch. Making a vinaigrette is an easy place to start getting to know your preserved lemons.
Grain and Legume Salads
Preserved lemons go very well with grain salad and grain dishes (think quinoa, rice, farro, couscous, or bulgur), chickpea, and lentil salads.
One of my favorite easy side dishes is to combine quinoa with cooked or canned lentils, chopped bell peppers, pomegranate seeds, chopped carrots, chopped tomatoes, basil, and cilantro with my preserved lemon vinaigrette (recipe below). Gourmet flavors but so simple!
Meat and fish
Preserved lemons go very well with meat and grilled fish. You can marinate the meats in the marinade with preserved lemons or make the gremolata.
Sauces, Dips, and Spreads
Preserved lemon peel is fantastic for adding to various sauces to intensify the flavors. I particularly love gremolata, chimichurri, and Moroccan lemon yogurt sauce.
You can also infuse your olive oil with preserved lemon. Simply add some chopped rind to your olive oil and leave it for a week for infused flavor and a delicious spin.
Preserved lemon also makes butter using the flesh. Place the squeezed lemon flesh in a food processor or blender and purée until smooth, then add the butter to the puréed lemon and blend until smooth.
Smoothies and juices
I like to add preserved lemons to my smoothies and juices. They add flavor and health benefits because lemons help you detoxify, and preserved lemons will provide good gut bacteria.
Cocktails and Mocktails
Preserved lemons work great in cocktails and mocktails, especially during the summer. My favorite refreshing summer beverage is preserved lemons lemonade. Simply add a quarter peel of preserved lemon to a glass jar along with honey to your liking. Mash into a paste using a muddler, then add water and ice. Stir well, and enjoy! Or add in a shot of mezcal or tequila for an adult treat.
Short-cut tips:
- Add it to homemade aioli or mayo sauces
- Add to relishes and chutneys
- Add to yogurt-based sauces
- Add to smoothies and juices
- Add to hummus
- Mix with grain salads
- Add to gremolata’s
- Add to tapenades
- Add to pan sauces to use with meats and fish
- Add to soups and stews
- Add to dressings
- Add it to various dips or clarified butter for dipping crab/lobster meat.
- Sprinkle over salads of all sorts
- Sprinkle over grilled or roasted veggies
- Add to marinades for meat
- Add to all types of pasta or pasta sauces
Cooking Tips With Preserved Lemons
- Rinse Before Use: Preserved lemons are very salty, so it’s important to rinse them under cold water before using them in your recipes.
- Use the Rind: The rind is the most flavorful part of the preserved lemon, but the flesh can also be used. Some recipes call for the entire lemon, while others may specify just the rind or flesh.
- Adjust Salt Levels: Since preserved lemons are packed with a lot of salt, you may need to adjust the salt levels in your dish accordingly. Start with a small amount and add more to taste.
- Experiment: The best way to discover how preserved lemons can enhance your cooking is to experiment. Try adding them to different savory dishes and see how they can bring a new dimension to your meals.
Fermented lemons are one of those ingredients that, once you start using them, you’ll wonder how you ever cooked without them. They’re a great way to add a burst of flavor to almost any dish and are especially useful for home cooks looking to explore North African and Middle Eastern cuisine. Whether you’re using them in classic Moroccan recipes, pasta sauces, or even ice cream, preserved lemons are sure to become one of your favorite things in the kitchen.
Moroccan Preserved Lamon Tagine
Yum
