The process of preserving lemons begins by giving them a thorough wash, which helps to remove any residual waxy coating or debris. The lemons can be left whole, split in half, or sliced into wedges, and are then coated with a generous amount of salt and packed into a clean jar. Herbs and spices are often added at this stage, such as bay leaves or peppercorns, then fresh lemon juice is squeezed over them until they are fully submerged in the salt and acid brine. The jar is then sealed tightly and stored in a cool, dark place for at least a month - this gives the lemons time to ferment and soften.
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Imperial
- 12 unwaxed lemons
- 3 star anise
- 200g of flaky sea salt
- 8 black peppercorns
- 2 bay leaves
Begin by washing the lemons thoroughly under cold water to remove any waxy coating, dirt or residue. Pat them dry with a kitchen towel then juice a handful of the lemons until you get approximately 300ml of lemon juice
Cut the remaining lemons into quarters, leaving them attached at one end so the lemon flesh is exposed but remains in tact
In a large mixing bowl, combine the salt, star anise, black peppercorns and bay leaves. Mix well so that the spices distribute
- 200g of kosher salt
- 3 star anise
- 8 black peppercorns
- 2 bay leaves
Coat and stuff each of the lemons with a generous amount of the salt and spice mixture, then pack them into a clean jar. Press down firmly on the lemons to encourage them to release their juices. Add the remaining salt and spice mix to the jar too
Pour the freshly squeezed lemon juice over the lemons until completely submerged, add any additional lemon juice if necessary
Press down again on the lemons, then seal the jar and leave in a cool, dark place for a month, shaking the jar occasionally to distribute the brine
When ready to eat, rinse the lemons under cold water before using to remove excess salt
If you don’t want to wait a month to eat your own preserved lemons, you can find them in many large supermarkets, delis, and online stores. When purchasing preserved lemons, check the ingredients list and choose a brand that uses traditional preservation methods for the best flavour and quality.
Though more commonly associated with savoury dishes, the unique salty, tangy flavour can add an interesting twist to a range of sweet dishes. Why not try making a preserved lemon jam, by cooking them down with sugar and water, then spreading over toast or using as a filling for pastries? Or even a simple preserved lemon sorbet: just blend together preserved lemons, water, and sugar, then freeze the mix in a container overnight. Scoop out and serve the sorbet the next day for a really refreshing dessert.
Once opened, preserved lemons should be stored in the refrigerator below 8°C to maintain their best flavour and texture. Making sure the lemons are fully submerged in the salt and acid brine is important to prevent them from drying out or souring; when stored properly opened preserved lemons can last for several months.
Yes, you can preserve other citrus fruits using a similar method to traditional preserved lemons. Coating the citrus fruits in salt and their own acidic juice, then sealing them in an airtight jar will similarly allow them to ferment and soften over time. Lemons are definitely the most commonly preserved citrus fruit, but limes, oranges, grapefruits or even a combination of different citrus fruits can all be preserved in a similar way.
Preserving lemons is a great way to start to learn more about preservation techniques and try fermentation at home. Using simply salt, lemon juice, and any herbs or spices you like, you can preserve lemons at home and experiment with creating an ingredient that adds depth and complexity to many dishes, desserts and even cocktails! If you’re looking for something delicious yet refined, why not try Robert Chambers' burrata with broad bean pesto, basil, preserved lemon and confit almonds? If you’re looking for a brunch dish, try Yotam Ottolenghi’s braised eggs with leeks and za’atar, which has preserved lemons cooked through the base. For something really hearty, try Olia Hercules’ lamb shoulder with herbs and preserved lemons. Whether made at home, or purchased from a store, preserved lemons offer a convenient way to elevate dishes and add a unique bittersweet acidity.
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