Authentic home cooking from France, with US measurements. 
Salt-Preserved Lemons
I love North African cuisine and its amazing tagines. My father is of Pied-Noir descent, so I enjoy all the fragrant dishes of the Maghreb. Preserved lemon is an essential ingredient for these dishes, so it's worth making your own.
To prepare these preserved lemons, you'll need to salt them with coarse salt first...
Salt-Preserved Lemons
I love North African cuisine and its amazing tagines. My father is of Pied-Noir descent, so I enjoy all the fragrant dishes of the Maghreb. Preserved lemon is an essential ingredient for these dishes, so it's worth making your own.
To prepare these preserved lemons, you'll need to salt them with coarse salt first...
Open in Cookpad AppSteps
- 1
Cut the lemons into quarters, but do not cut all the way through so the pieces stay attached. Spread a layer of coarse salt in a container, then sprinkle salt between each lemon slice. Let the lemons rest in the salt overnight.
- 2
The next day:
Wipe the lemons dry and place them in a clean jar.
Add the rosemary and bay leaf.
Completely cover with oil.
Let sit for at least 2 months.
- 3
The lemons will release their juice and the oil will slowly become infused with flavor. Don't throw away the oil when the jar is empty—it’s great for seasoning salads or fish!
- 4
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