Moroccan Preserved Meyer Lemons
Regular lemons may be used if you can't find Meyer lemons, but be sure to use organic, as you'll be eating the rind. Wolfert says that the Safi spice mixture will give the lemons a true Moroccan flavor. When removing lemons from the jar, make sure to use a clean wooden utensil to avoid contaminating the jar.
Recipe type: condiment, relish, topping, pickle
Cuisine: Moroccan
Serves: 1 Quart
  • 5 organic meyer lemons, plus
  • freshly squeezed Meyer lemon juice from about 3 lemons, as needed (do not use processed lemon juice here)
  • ¼ cup kosher salt, more if desired
  • Equipment needed: a 1-pint mason jar and lid for each batch of lemons
  • For the Safi spice mixture (optional):
  • 1 cinnamon stick
  • 3 cloves
  • 5 to 6 coriander seeds
  • 3 to 4 black peppercorns
  • 1 bay leaf
  1. Sterilize the mason jar by placing it upside down in a steamer basket, and steam for 10 minutes. Remove the jar from the steamer with tongs, and set it sideways on a clean folded kitchen towel to dry. Boil the lid for 5 minutes, and remove it to a towel to dry.
  2. Wash the lemons thoroughly and dry them.
  3. Quarter the lemons from the top leaving ½ inch of the bottoms of the lemons intact. Sprinkle salt on the exposed flesh, then reshape the fruit.
  4. Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding the remaining salt, and spices (if using) in between the layers. Press the lemons down to release their juices and to make room for the remaining lemons. Add enough freshly squeezed lemon juice to cover the lemons (I juiced about 3 extra lemons). Leave some air space before closing the jar. After 2 to 3 days, add extra lemon juice to cover the lemons if needed.
  5. Allow the jars to sit in a warm place for at least 30 days before using, shaking once a day to distribute the salt and juices. At this point, refrigerate and use as needed--the lemons will keep for up to a year.
Recipe by Spoon With Me at