Preserved lemons

  • 4 small lemons
  • 2 bay leaves
  • Salt
  • Water

1. Firstly, prepare your jars to store the lemons. These need to be sterilized to ensure the lemons do not go off; place the jar and lid in a saucepan, cover in water and boil for 10 minutes. Turn the heat off and leave them in the water until they are ready to use


2. Gently scour the skin of the lemons on a grater, breaking the pores open


3. Put the lemons in a bowl of water and leave overnight


4. Quarter the lemons and sprinkle liberally with salt


5. Put the lemons in the jar with the bay leaves, cover with boiling water, put the lid on. Leave the lemons in a cool, dark place for at least 2 months


Preserved lemons are traditionally used to add flavour to savoury dishes, such as chicken tagine

What's the story?

Nutritional information (per 100g) 

  • Energy: 90kJ
  • Protein: 0.6g
  • Fat: 0.2g (Saturated fat 0.0g)
  • Carbohydrates: 2.1g (Sugars 2.1g)
  • Sodium: 4631mg

A word from the dietitian...

Although traditionally these lemons are used to add flavour to dishes, rather than be eaten, my Moroccan friend assures me the lemons can most definitely be eaten. This is great news considering that the skin of most fruit and vegetables is much denser in vitamins, minerals and fibre than the flesh. Citrus fruit peel is particularly high in antioxidants which can significantly reduce levels of ‘bad’ LDL cholesterol, without lowering the ‘good’ HDL levels. So save time and forget the peeler!