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Preserved Meyer Lemons Recipe

Staff Writer
Preserved Lemons
Jess Kapadia

Preserved Lemons

While it may seem like a shame to pack Meyer lemons in jars of salt and spices, once cured they serve a wealth of purposes. Traditionally, preserved lemons are a condiment in Morocco for tagines or couscous with green olives and root vegetables. I love to stuff them in chicken breasts with goat cheese and fresh herbs or blend them with artichokes and basil for a flavor-packed pesto. If you wanted to toss one into a margarita or michelada, I wouldn’t blame you. 

Click here for Recipe SWAT Team: Condiments

Deliver Ingredients


  • 4 Meyer lemons, rinsed and cut into 8 chunks each (see photo), seeds removed
  • Salt
  • 1 dried red chile
  • ¼ teaspoon whole peppercorns
  • ½ teaspoon cloves
  • 1 bay leaf


Pour salt and spices into a washed and dried 12 ounce mason or other tight-sealing jar, then pack the lemons in layers on top, pressing down firmly on each layer with the back of a wooden spoon to extract some of the juice before adding another.

Seal jar, shake a few times to distribute some of the salt, then invert and place in direct sunlight. Turn the jar over every 2-3 days — you'll start to see a brine form in about two weeks. 

When the lemons are half-submerged, transfer the jar to the refrigerator and allow to cure for another week before using. Once preserved, they'll keep for up to 6 months.

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.