Acids · preserved

Preserved lemons

Also called salt-preserved lemons, pickled lemons, citron confit, l'hamd markad

Lemons cured in salt and their own juice until the rind turns soft, silky and intensely lemony. The rind is chopped into Moroccan tagines, couscous, salads and dressings.

VeganVegetarianGluten-freeDairy-free

What can replace it

  • T2 · GoodLemons

    Use zest and juice with a good pinch of salt; fresh and sharp rather than mellow, fermented and silky.

  • T3 · In a pinchLemon juice

    Sour without the fragrant rind or salty, fermented depth; add salt.

  • T3 · In a pinchLime pickle

    Salty-sour citrus but spicy and oily; use sparingly. (use 0.5× the amount)

Cook with Preserved lemons