Preserved lemon2.jpg

I went to Marrakesh a few weeks back for a holiday and brought back a tajine. I haven't used it yet but, I am planning to make a chicken, lemon and olive tajine. Traditionally, it's made with preserved lemon, that's why I decided to make my own jar. All you need is lemons, salt, a jar and patience! 

Serves: 3-4

  • 5 Lemons
  • Freshly squeezed lemon juice
  • Salt
  • A few cloves (optional)
  1. In a sterilised jar, add 1 tablespoon of salt at the bottom.
  2. Prepare the lemons, cut off the edges and cut the lemons in quarters but don't cut all the way through. Keep the lemons attached at the bottom. (The cut should look like an 'x')
  3. Open the lemons and add salt generously in the middle and outside.
  4. Put the lemons in the jar and give them a little squeeze to release the juice. The lemons need to be covered in their juice, add extra freshly squeezed juice if necessary.
  5. Add cloves (optional)
  6. Seal the jar and let it sit for 2-3 days at room temperature then leave it in the fridge for 2-3 weeks. Give it a shake from time to time.


*The lemons can be stored in the fridge up to 6 months. Before use make sure to rinse them first, to remove the excess salt.