Quick Preserved Lemons

Quick Preserved Lemons

A fantastic flavour burst for roasts, stews, tagines and curries – plus, it keeps for ages in the fridge. 

  • Wash and dry 2 lemons. 

  • Finely dice one and a half lemons, including the peel. If the skin is very thick, you can peel some off.  Remove as many seeds as possible. 

  • Put the diced lemon (and any juice) into a bowl and sprinkle with ½ a tablespoon of salt and 2 tablespoons of sugar.  Squeeze in only the juice of the remaining half lemon. Stir to coat the lemons well and put into a clean jar (with a bit of space to give them a good shake). 

  • Let the mixture sit for at least 4 hours at room temperature, shaking the jar periodically. It can be served after 4 hours, or you can refrigerate them for up to a week.


Vitamin C is packed into the humble little lemon. Besides the immunity and skin health benefits that lemons offer, the Vitamin C acts as a powerful antioxidant, neutralizing free radicals that cause damage to cells.