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5 from 13 votes

Preserved Lemon Recipe

This easy preserved lemon recipe is a great addition to chicken, fish, sauces, and many ethnic and middle eastern dishes. With preserved lemons, you can eat the entire lemon without any bitterness from the lemon rind.
Course Special Ingredients
Cuisine Middle Eastern
Keyword easy preserved lemon recipe,, Preserved lemons uses
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 5 servings
Calories 8kcal
Author Sondra Barker



  • 3 tbsp Sea Salt I prefer pink Himalayan
  • ¾ cup lemon juice freshly squeezed
  • 2 whole lemons organic


  • Add 3 tbsp Pink Himalayan Sea Salt to a Mason Jar
    Slice 2 organic lemons and layer them inside your Mason Jar
    Freshly squeeze about 5 lemons and pour inside mason jar until the lemon juice is covering the top of the lemons, be sure to leave a small amount of space at the top.
    Close the lid and turn the jar upside down several times to mix the salt
    The lemons will be preserved after about 1 week and you can leave them in your fridge for up to 6 months


I prefer the use of Pink Himalayan Sea Salt over table salt for its many health benefits. Also since we are eating the entire lemon, I prefer to use organic lemons.


Serving: 2slices | Calories: 8kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4186mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin C: 14mg | Calcium: 5mg