It’s quite easy to make your own preserved lemons at home. All you’ll need is some kosher salt, a jar, and 6-8 small lemons (organic is preferred as you’ll be eating the peel).

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The batch that I have prepared here is my second, so I’m no expert. However it doesn’t take much effort or skill.

This time I used the often suggested Meyer lemon known for its sweetness and bright lemon fragrance. The peels are softer, too, making it easy to flex them into the jar.

I look the lemons over, separating out the few with less desirable looking peels, saving them to be juiced and poured in over the preserved lemon wedges.

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Then I slice up the lemon wedges in half and then again, into quarters, and place them into a clean jar with a locking lid.

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I sprinkle a bit of salt over the first layer of wedges before adding more lemon.
Layer until the jar is full, sprinkle on a bit more kosher salt and add the lemon juice.

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And that’s it! The last ingredient is time. Since it’s so easy to make preserved lemons it must be easy to find some Moroccan recipes that call for them, right?

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