17 Salty-Tangy Preserved Lemon Recipes to Use Up the Whole Jar
My obsession with preserved lemon recipes started on a trip to Morocco in 2017: After asking my waiter what gave my tagine the kick I couldn’t quite put my finger on, he revealed the gift of preserved lemons. I’m a fan of all things briny, salty, and sour, so it’s no surprise these pickled wonders made my palate dance.
I don’t need to give you a lesson on lemons; everyone knows these fruits are tart and tangy, ideal in recipes that benefit from acidic balance and an assertive brightness. The flavor is very recognizable, so nine times out of 10 you know when something’s got lemon in it.
Preserved lemons, however, are an entirely different story. They’re an all-out pantry superstar. They’re more savory than fresh lemons, so they work especially well when I want to add a mellow citrusy, slightly umami undertone to a dish, without in-your-face lemon flavor. (Or I go for the best of both worlds, using fresh and preserved together, when I want brightness and funk.)
Preserved lemons are made by storing fresh lemons in lots of salt until the flesh, pith, and rind soften. Because of their uniquely concentrated saline, slightly bitter, pickle-y profile, they quickly add depth and complexity to the most basic meals.
Though preserved lemons are an essential ingredient in Moroccan cuisine, their merits extend far beyond tagines and braises. Boring vinaigrette? Add chopped preserved lemon. One-note lemon cake? Stir in crushed preserved lemon. Dull lentil soup? You get the idea. Pop them whole into stews; add thin-sliced slivers into drinks; or mince them up for earthier pasta sauces. Before use, rinse to tame the saltiness and be sure to discard the seeds; because of the fermentation process, the rind and pith are fine to consume and will taste the same as the flesh.
The ultra-concentrated brine is also great, when applied sparingly. A few drops can bring pizzazz to seltzers or help deglaze a pan. So, anytime you want to add that special kick to a dish, just reach for your trusty jar.
Photograph by Isa Zapata, Food Styling by Emilie Fosnocht, Prop Styling by Paola Andrea1/17Pasta al Preserved Limone
Photograph by Isa Zapata, Food Styling by Emilie Fosnocht, Prop Styling by Paola Andrea2/17Sparkling Preserved Lemonade
Photograph by Isa Zapata, Food Styling by Emilie Fosnocht, Prop Styling by Paola Andrea3/17Creamy Preserved Lemon Dressing
Ted Cavanaugh4/17Preserved Lemons
Yes, you can buy preserved lemons at the store. Or, if you’re up to it, you can make them at home with this trusty recipe. All you need is a glass jar or mason jar, lemons, and kosher salt. Regular lemons work well but if you can find Meyer lemons, even better.
Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Beth Pakradooni5/17Shrimp Pasta With Preserved Lemon
Photograph by Isa Zapata. Food Styling by Kat Boytsova. Prop Styling by Stephanie De Luca6/17Red Lentil Soup With Preserved Lemon and Crispy Garlic
Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Stephanie Yeh7/17Preserved-Lemon Tea Cake
That’s right: Preserved lemon isn’t just for savory recipes. In this case, the lemon rind adds a subtle savory edge, balancing out all the sweetness. Love lemon desserts as much as we do? There are more where this came from.
Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Allison Ritchie8/17Black Bass With Preserved Lemon–Pistachio Sauce
Photograph by Emma Fishman, food styling by D’mytrek Brown, prop styling by Elizabeth Jaime12/17Slow-Roast Lamb With Harissa and Apricots
You can buy preserved lemon paste online, but it’s also easy to make your own using a batch of, you guessed it: preserved lemons. Simply remove the seeds, finely chop, then turn your knife on its side and press into a paste—or blitz in the blender with just enough brine to get it going.
Danny Kim13/17Herbed Labneh with Preserved Lemon
This creamy labneh has both fresh lemon and preserved lemon for extra zing. Serve with seedy crackers or salty potato chips.
Dan Monick15/17Herb Salad with Pickled Red Onion and Preserved Lemon
With a swift prep time, this lemony herb salad brings tons of brightness to any rich meal. Try it with this Moroccan chicken tagine from our friends at Epicurious.
Photographs by Emma Fishman16/17Celery and Salted Lemon Cocktail
Inspired by the Salty Dog cocktail, but with no grapefruit in sight, this drink gets preserved lemon for bracing acidity and celery for freshness (plus olives and cheese for a snacky garnish).
Photograph by Isa Zapata. Food Styling by Kat Boytsova. Prop Styling by Stephanie De Luca17/17Harissa-Honey Popcorn Chicken
