Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Preserved Lemons for Moroccan Fish Tagine 2.9 (36) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 26, 2016 Print Share Share Tweet Pin Email Yield: 2 lemons This preserved lemon recipe from chef Paula Wolfert's "Mediterranean Clay Pot Cooking" is used to make her Moroccan Fish Tagine. Ingredients 2 large lemons, scrubbed, dried, and each cut into 8 wedges ⅓ cup coarse salt ½ cup fresh lemon juice Extra-virgin olive oil Directions 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. To store lemons, add enough olive oil to cover and refrigerate for up to 1 year. Rinse lemons before using. Print