No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Preserved Lemons

This preserved lemon recipe from chef Paula Wolfert's "Mediterranean Clay Pot Cooking" is used to make her Moroccan Fish Tagine.

  • Yield: Makes 2 lemons
Preserved Lemons

Source: The Martha Stewart Show, November 2009


  • 2 large lemons, scrubbed, dried, and each cut into 8 wedges
  • 1/3 cup coarse salt
  • 1/2 cup fresh lemon juice
  • Extra-virgin olive oil


  1. Place lemons in a medium bowl. Sprinkle with salt and toss to coat. Transfer to a clean 1-cup glass jar with a lid; add lemon juice. Cover jar and let stand at room temperature for 7 days, shaking jar daily to distribute salt and juice.

  2. To store lemons, add enough olive oil to cover and refrigerate for up to 1 year. Rinse lemons before using.

Reviews (0)

Related Topics