Recipe: preserved lemons

Recipe: preserved lemons

Preserving makes the best of the now to enjoy in future months. There's no better example of this than preserved lemons. Like a fine wine, they improve as they age and help to turn the humblest dish into something refined.

Our recipe for preserved lemons is more a technique than a full blown method, with the option to warm up the spices as you please. Take the time to prepare these during the cooler months to enjoy these year-round.


4 unwaxed lemons, washed

1.5 litres of water

100g of salt

3 cloves

1 cinnamon quil

2 star anise


Combine all ingredients (except the lemons) in a medium sized saucepan and bring to a simmer.

Ensure all salt is dissolved before adding the lemons and slowing cooking over a low heat for 15 minutes. We like to use a cartouche to ensure the lemons remain submerged.

Allow the lemons to cool completely in the liquid before adding to a sterilised jar.

Place a lid on the jar then allow to mature to 4-6 weeks in a cool, dry place.

Once opened, we prefer to keep these in the fridge.

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