Preserved Lemons

Easy steps on How to make Preserved Lemons

Preserved lemon slice photo

Lemons... whats not to love? They are bright, fresh and tart, able to wake our senses, with sour grimace faces, we made when we had it just like that.

What do you do when mother nature gives you loads of lemons?

Make preserved lemons! .... preserving lemons in salt and its own juice, enable us to enjoy having lemons all year round (so to speak)

Preserved lemon in a jar photo

I was blessed with loads of lemon from my low-lying lemon plant, planted in a pot.
There were about 40 to 50 lemons from that pot of lemon only.

These lemons are huge, very juicy and sour, unlike lemon Meyer which is not so sour and tart.

What I have in mind, apart from preserving these lemons for later use, I plan to bake Lemon Poppy Seeds Loaf , Almond Lemon Syrup Cake and of course lemon slice.

However, these lemons may be too sour to even make lemon slice and lemon curd, but I will give it a shot and I will keep you posted :)

Cut lemons for preserving photo
Salt on lemons for preserving photo

My second year making these easy Preserved Lemons.

All that I needed were 2 ingredients. Lemon and salt. And a jar :P.

Add some herbs later but I prefer mine to be clean taste, just preserved these lemons in salt.

Preserved lemons are widely used in Mediterranean, Middle eastern and North African cooking.
However,  I found out that Malays from Christmas Island and Cocos Keeling, loves having their  Biryani with preserved lemons on the side.
I can't wait to try eating Biryani with preserved lemons.

Preserved lemons makes an excellent condiment for steaming fish, with soy sauce, tomatoes, scallion and ginger. 

Lemons ready for making preserved lemons photo
Lemons ready for making preserved lemons in a jar photo

Preserved lemons mellow out the bold, tart taste in a lemon and brings out, and heighten their lemony essence.

Make them now and you are able to enjoy your preserved lemons in a month time.

preserved lemons in a jar, ready for consumption photo

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Yield: 3 preserved lemons

Preserved Lemons

Homemade preserved lemons. Great for Mediterranean, Middle Eastern cuisine, North African cuisine. Thinly sliced preserved lemons are great for Asian steam fish.


  • 3 Lemons
  • 1/2 cup salt
  • Juice of 2 lemons


  1. Wash and pat dry 3 lemons.
  2. Quartered lemons
  3. Add salt, be generous with salt.
  4. Add lemon juice (additional)
  5. Store in jar from 2 weeks to a month.
  6. Preserved lemons is ready to use.
  7. Preserved lemons can be frozen for later use.
Created using The Recipes Generator

Preserved lemons are great for Asian steam fish.


  1. Hi! Just a quick question, could I do this with limes as well? my mother has been looking for a lime and salt seasoning everywhere but no luck! She would be really happy if I could make it for her. Thanks!


    1. Hi Cali,
      You could try with lime. At the moment I am preserving kumquat using salt.

  2. I've never tried preserving lemons but I should! I buy mine at Costco and I always have too many! Waste not, want not!

  3. I would love to try this - such a lovely way to have that brilliant citrus all year round!


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