A condiment made by aging/fermenting whole lemons in salt (and their own juice) for weeks. The peel softens and the flavor becomes intensely salty-lemony; a classic of Moroccan cuisine.
Preserved lemon is a condiment made by maturing and fermenting whole or split lemons in plenty of salt and their own juice, sealed in a jar for weeks. It's an indispensable ingredient of North African, especially Moroccan, cuisine.
During this process the lemon's peel softens, its bitterness fades and its taste turns into an intense, salty and deep lemon character. The part mainly used is usually the softened peel; the inner part is often discarded.
Since preserved lemon is used in very small amounts as a condiment, its contribution to a meal's nutritional value is low; so a detailed nutrition table isn't given here. Its most notable feature is high sodium, since it's made with salt.
Since preserved lemon is an intensely salty condiment, it's used in small amounts, and adding only a little extra salt to the dish is enough; those on a salt restriction should be careful. Even a small amount adds a notable lemon-umami to the dish.
This information is general; preserved lemon is a food, not a substitute for medical treatment.
Good preserved lemon has a softened peel, natural color, clear-clean brine and a pleasant lemony smell. Cloudy-smelling brine, mold or blackened lemons are not preferred.
Preserved lemon is stored in its own salty brine, in a sealed jar, in the refrigerator; keeping the lemons submerged in the liquid and taking them out with a clean fork prevents spoilage. Its high salt makes it relatively durable.
Preserved lemon is used most in Moroccan tagines, chicken-fish dishes, rice, salad dressing and olive-mezze mixes. Usually its softened peel is finely chopped and added to the dish; the inner part and excess salt can be rinsed off if desired.
Washed lemons are cut deeply into quarters, filled inside and between with plenty of salt; packed tightly into a clean jar, topped with fresh lemon juice if needed, and matured in a cool place for weeks. Keeping the lemons submerged in liquid is important for safe maturing.
Usually its softened peel is finely chopped and used; the juicy-salty inner part is often discarded. It can be lightly rinsed before use to remove excess salt.
Since it's very salty itself, it gives the dish both salt and lemon; so the salt added separately is reduced, otherwise the dish becomes too salty.
It carries an intensely salty, deep and softened lemon taste; instead of fresh lemon's sharp sourness, it gives a rounder, more umami-like character.
Your suggestion, complaint, or question — we listen to all of them.