When I made my Turkey B’Steeya the other day, I desperately needed Preserved Lemon. Now, had I been in the Twin Cities, I’m sure I could have found some at a market, but here I was in rural South Dakota, helping out my folks – and I was clueless as to where I could get any! My solution? These Homemade Quick Preserved Lemons.
Quick Preserved Lemons
Fair warning, though: While making your own preserved lemon is easy, it does take time, even for the quick version, so plan ahead.
About Quick Preserved Lemons:
Traditional Preserved Lemons originated in Northern Africa and are used in Moroccan, Middle Eastern, and Mediterranean cuisines. Think of them as a condiment or ingredient, adding a vibrant, salty, acidic, umami flavor to dishes.
The traditional time-honored method requires weeks for the lemons to soften in a salty brine vs about 3 hours and 15 minutes, plus time to cool before using for this quick version.
Now, I love the idea of a big old jar of traditionally preserved lemons on my back counter, working away and looking gorgeous – but the bottom line is, in my recipe, I couldn’t tell the difference between those traditional ones, store-bought ones, and the quickie recipe.
Quick Preserved Lemons in the casserole
Making Quick Preserved Lemons:
If at all possible, you’ll want to use thin-skinned lemons; the recipe uses salt to soften the rinds, and it just works faster and better with thin-skinned varieties. The standard measurement calls for about a tablespoon of coarse salt (like kosher salt).
Before starting the recipe, the lemons need to be thoroughly scrubbed to remove any waxy coating. A mixture of vinegar and water (one part vinegar to 3 parts water) makes this chore easier. Drop the lemons into a bowl of the mixture and use a good, stiff scrub brush. Keep dipping the brush into the mixture as you scrub each lemon.
Cut the lemons as directed, and they should take about 3 hours in the oven. Just give them a stir now and then, say every 45 minutes or so. I have not personally tried this, but I understand that sliced or chopped lemons are an even quicker version, around two hours in the oven.
Turkey B’Steeya
Variations:
These Quick Preserved Lemons rely on salt only. Some versions add a little sugar as well, usually about 1/4 of the amount of salt.
If desired, the brine can be flavored with peppercorns, bay leaves, chili flakes or pods, or nigella seeds.
How to Use Preserved Lemons:
Once you taste these preserved lemons, you may come up with some ideas of your own, but here are a few to get you started. Separate the peel and slice, julienne, mince, or finely chop.
Use it in traditional dishes like tagines and stews, or for dressings, vinaigrettes, and marinades. Try mixing in a little with roasted vegetables. The pulp is usually very salty, but just a little can add a boost to any soups that have lemon, creating a whole new layer of flavor.
Saving Money on Groceries:
These days, it pays to shop around and compare prices. Buyer’s clubs are great if you have a membership. Discount groceries like Aldi or Lidl are even better if available. Wherever you shop, remember that when you shop is important, too. The biggest sales are before holidays, so check out my post Win at the Grocer’s with links to what you might find on sale before any given holiday.
Lemon is often on sale in the weeks before a holiday. The growing season varies in the US from November to April, but depending on where you live, you may find lemons at the lowest prices between February and April.
Hey, if you try this method for Quick Preserved Lemons, I’d love to hear if you like it as well as I do! Let me know in the comments if you feel it worked well and came out as expected.
Mollie
quick preserved lemons
quick preserved lemons
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: varies
- Category: condiments
Ingredients
- 4 to 6 thin-skinned lemons, scrubbed, trimmed at both ends, and cut lengthwise into sixths, pluws more for juice mentioned below
- vinegar for scrubbing (see directions)
- 1 tablespoon coarse salt per lemon
- optional 1/2 teaspoon sugar per tablespoon salt
- about 1/2 cup fresh lemon juice
Instructions
Preheat oven to 200 degrees.
To prepare lemons, scrub skin with a stiff brush until no wax remains. Placing them in a bowl filled with a mixture of one part vinegar to 3 parts water and dipping your brush into the mixture as you scrub is helpful.
Cut lemons as directed. In a small baking dish or casserole, add the lemons and toss with salt and if using, sugar. Add lemon juice and bake, covered, stirring now and then until the skins are softened, about 3 hours.
Let cool and transfer, with juices, to an airtight container and refrigerate. As an additional safety measure, keep refrigerated. It’s said preserved lemons keep indefinitely, but are best used within six months.
Note: If you’d like to make a quicker preserved lemon, slice lemons across or chop and continue with the recipe as directed. The smaller pieces will require less cooking time.
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