Enjoy preserved lemon in any dish calling for lemon juice /lemon zest and salt for a slightly bitter-salty lemon flavor. The salt will take the lemon rind sting away and leave a very palatable and more complex lemon flavor.

Add to grilled chicken, fish or put into cioppino. We used it in our quinoa tabouleh in our July 2011 DINNER SHOW, and Raw Asparagus Salad as seen in our April 2015 Dinner Show..


  • 1/2 lemon

  • 1 cup salt


Slice lemons thinly. Remove seeds. Place layer of half the salt on shallow non-corrosive pan (stainless steel or glass).  In single layer top salt with lemon slices. Completely cover sliced lemons with remaining salt. Cover pan and  refrigerate for 24 hours up to 7 days.

Remove lemons from the salt and rinse under cold water. On cutting board, chop entire lemon, skin and all, into small dice. Hold till needed in the refrigerator. Keeps three days once rinsed. Otherwise in salt lemons last several weeks.


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