What Is Preserved Lemon?
Preserved lemon is a condiment made by aging and fermenting whole or quartered lemons for weeks in plenty of salt and their own juice in a sealed jar. It is an essential ingredient in North African cuisine, especially Moroccan cuisine.
During this process, the lemon peel softens, its bitterness fades, and its flavor develops into an intense, salty, deep lemon character. The softened peel is usually the part used; the inside is often discarded.
Preserved Lemon Nutrition
Since preserved lemon is used in very small amounts as a condiment, it contributes little to the nutritional value of a meal; for this reason, no detailed nutrition table is provided. Its most notable feature is its high sodium content because it is made with salt.
How Should Preserved Lemon Be Used?
Since preserved lemon is a very salty condiment, use it sparingly and add only a little additional salt to the dish; people who need to limit salt should use caution. Even a small amount adds a distinct lemon-umami flavor to a dish.
This information is general; preserved lemon is a food and is not a substitute for medical treatment.
How to Choose Preserved Lemon
Good preserved lemon has softened peel, natural color, clear, clean brine, and a pleasant lemony smell. Avoid cloudy or foul-smelling brine, mold, or darkened lemons.
- The peel should be soft and the color natural
- The brine should be clear and smell lemony
- There should be no mold or spoiled odor
How to Store Preserved Lemon
Store preserved lemon in its own salted brine in a sealed jar in the refrigerator; keeping the lemons covered with liquid and using a clean fork helps prevent spoilage. Its high salt content helps it keep relatively well.
Using Preserved Lemon in the Kitchen
Preserved lemon is used most often in Moroccan tagines, chicken and fish dishes, rice, salad dressings, and olive and meze mixtures. The softened peel is usually finely chopped and added to a dish; the inside can be rinsed to remove excess salt if desired.
How to Make Preserved Lemon at Home
Wash the lemons and cut each one deeply into four sections; fill the insides and the spaces between them with plenty of salt. Press them firmly into a clean jar, cover with fresh lemon juice if needed, and let them age in a cool place for weeks. Keeping the lemons covered with liquid is important for safe aging.
Frequently Asked Questions
Which part of a preserved lemon is used?
The softened peel is usually finely chopped and used; the juicy, salty inside is often discarded. It can be rinsed lightly before use to remove excess salt.
Why should you add less salt to a dish with preserved lemon?
Since preserved lemon is very salty, it adds both salt and lemon flavor to a dish; for this reason, reduce any additional salt, or the dish may become too salty.
What does preserved lemon taste like?
It has an intense, salty, deep flavor of softened lemon; instead of the sharp tartness of fresh lemon, it has a rounder, umami-like character.