Preserved Lemon
Also called pickled lemon, lemon pickle
Lemons packed in salt for several weeks until the rind turns soft and mellow. The result is intensely lemony, salty and floral, with little of fresh lemon's sharp acid.
Flavor profile
Aroma: salty, floral, intense lemon
Good to know
Origin: Morocco
Forms: whole, rind only
Storage: Keep covered in their brine in the refrigerator, where they last for months.
How to use preserved lemon
Use the Rind
The rind is the prize. Rinse it, scrape off the pulp if you like, and chop the peel finely into stews, salads or sauces.
Count It as Salt
Each piece is very salty. Taste before adding any other salt to the dish.
What goes with preserved lemon
- Harissa. Harissa's heat and preserved lemon's salty brightness appear together across North African cooking.
- Olive. Briny olives and preserved lemon are the classic chicken tagine pair.
- Chicken thigh. Preserved lemon's salty brightness suits rich chicken thighs in tagines.
- Lamb Shoulder. Preserved lemon's salt and brightness cut through lamb's fat.
- Couscous. Chopped preserved lemon seasons plain couscous with salt and citrus.
- Chickpea. Chickpeas soak up preserved lemon's salty, floral brightness.
- Cilantro. Cilantro's fresh herb flavor complements preserved lemon in Moroccan dishes.
- Parsley. Parsley's grassy freshness balances preserved lemon's salt.
- Saffron. Saffron's floral aroma matches preserved lemon's in Moroccan tagines.
- Ginger. Ginger's warm bite sits well with preserved lemon in Moroccan stews.
Mistakes to avoid
- Salting the dish as usual, then finding it too salty after adding the lemon.
- Using it like fresh lemon juice. It tastes different.
Ideas for tonight
- Chicken tagine with olives and preserved lemon
- Couscous with parsley and chopped preserved lemon
- Yogurt sauce with preserved lemon for grilled fish
Preserved Lemon: questions
What does preserved lemon taste like?
Lemons packed in salt for several weeks until the rind turns soft and mellow. The result is intensely lemony, salty and floral, with little of fresh lemon's sharp acid. Its strongest notes are citrus, with an aroma that is salty, floral, intense lemon.
What goes well with preserved lemon?
Preserved Lemon pairs best with harissa, olive, chicken thigh, lamb shoulder, couscous. Harissa's heat and preserved lemon's salty brightness appear together across North African cooking.
How do you use preserved lemon in cooking?
Use the Rind: the rind is the prize. Rinse it, scrape off the pulp if you like, and chop the peel finely into stews, salads or sauces.
How should you store preserved lemon?
Keep covered in their brine in the refrigerator, where they last for months.
What is the most common mistake with preserved lemon?
Salting the dish as usual, then finding it too salty after adding the lemon.
