Preserved lemons recipes

Add a burst of tangy flavor to your dishes with preserved lemons! This guide shows how to incorporate preserved lemons into a variety of recipes, from hearty Moroccan tagines to zesty salad dressings. Whether you’re creating DIY preserved lemon pasta or using them as a flavor enhancer for sauces and marinades, these little citrus gems are a kitchen game changer.

Ground cinnamon, fennel seed, coriander and pepper add to the intense lemony pulp and satin-like peels of these Moroccan preserved lemons.

Moroccan preserved lemons are so easy to make! This is the best way to preserve lemons, and the whole lemon is used. You only need two ingredients, lemons and sea salt. This recipe takes about 10 minutes to prep and four weeks of fermentation time.

Preserved Lemons are easy to make and great to have on hand! Keep them in your refrigerator and add them into all of your favorite dishes, sauces, and dressings for a burst of zingy, citrusy lemon.

Got a jar of preserved lemons lurking in the back of your fridge? From dressings to salads, stews, and as a flavouring for Middle Eastern dishes, we've got 10 easy and imaginative ways of using them up

This Preserved Lemon Vinaigrette is extra delicious, bright yellow, and easier to make than you might think! Preserved lemons are savory, salty, zesty, and a little sweet. They give this dressing an amazing bright flavor that's perfect for salads, roasted veggies, and more. It's different, simple, and everyone's favorite!

Preserved Lemon Couscous Salad - A refreshing alternative to pasta salad that's delicious served warm or cool, this salad makes a light lunch, or a perfect picnic side dish! * Recipe on GoodieGodmother.com

The natural oils from the Meyer lemon zest perfume the sea salt making it a beautiful finish for fish, popcorn, vegetables, or grilled foods. Recipe adapted from Food in Jars cookbook.

A wonderful way to preserve fresh lemons to use in teas.

We believe a dish can comfort with familiarity and delight with surprise. This surprise might come from sumac on scrambled eggs or sweet-sour barberries in a frittata or salad. But the ultimate flavour bomb is preserved lemon skin, chopped or sliced. It pairs well with oily fish, grilled meats, or roasted vegetables. Experiment with it, but beware—it’s addictive. We store ours in Kilner jars, which are easy to find. Once you start, you'll always have a batch ready. The preserving process…