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Meyer Lemons

Preserved Lemons

Print Recipe
Cuisine Mediterranean
Keyword Meyer Lemons, preserved lemons
Prep Time 30 mins


  • Jar with rubber airtight seal with a mouth large enough to put your hand in


  • 6 Meyer lemons
  • 1 cup lemon juice about 4 lemons
  • 2 cups coarse Kosher salt
  • Bay leaves *optional
  • fennel seeds *optional
  • peppercorns *optional
  • cinnamon sticks *optional
  • Olive Oil


  • Cleaned the glass Jar thoroughly with soap and warm water.
  • Wash the lemons under warm water, making sure the skin is clean and free of any large knicks or cuts.
  • Over a plate or large bowl, cut the lemons, stem side down, without going all the way through. Cutting twice, making an X, and leaving the lemon about an inch before fully cut through.
  • Rub salt inside the lemons cuts, filling it as much as you can.
  • Press the lemon cut side down into the jar, releasing the juices.
  • Add salt on top of the pressed lemon and repeat.
  • Pour in additional lemon juice, and add spices of your choosing, making sure to leave about an inch and a half of space from the lemons and the lid. Close the lid and store in a cool, dry place.
  • 1 to 2 times a day, turn the jar to redistribute the salt. Continue this for 5 days. Make sure the lemons stay submerged in the lemon juice.
  • Once the five days have passed, cover the lemons with olive oil, making sure the lemons are fully covered in lemon juice (add more if needed) and that the oil is completely covering the lemon juice.
  • Store the jar in a cool, dark place. In three months, the preserved lemons will be ready to be used. The lemons can be stored for up to 12 months.


Preserved lemons go wonderfully in salad dressing, with fish, chicken, various roasted vegetables, and can even accompany many cocktails such as gin & tonics, and bloody marys. Don't be afraid to experiment with adding these briny, floral, lemons to brighten up a dish.