13 Reviews of Preserved Lemons

From: Margaret Schneider

On May 19, 2003

This is a 5 star recipe not only based upon appearance and taste, but convenience! The lemon pieces, chopped or whole, are suitable for addition to anything that might benefit by a bit of lemon. I leave the salt on, but reduce the over-all salt content until a taste test. Great on pasta with oil and garlic!!

From: polly salama

On Feb 14, 2002

this is it!!! my husband has been requesting it for some time now and finally i have it. although the process takes a long time to preserve(not the labor) it is very easy to make. we will have this around the house always and give as gifts this holiday season. thanks mirj!!

From: Jane*in*RI

On Jun 10, 2003

I made these a month or so ago, but wanted to make something w/them before I actually posted a review. I finally used them last night - I sauteed spinach w/olive oil, red bell pepper & garlic. I love them and have a feeling I'll come up w/many more ideas to use them.

From: Just Call Me Martha

On Jun 24, 2004

I chose this recipe because I was hosting a Moroccan dinner and I was short on time for any of the traditional preserved lemon recipes. I am glad I did. This was so simple and yet so flavourful. I used about half of them in a tagine recipe and the rest are still in the fridge. I can't wait to try them in other recipes. Thanks Mirj!

From: MathMom.calif

On Jun 12, 2007

I don't know whether to rate 4 or 5 stars, as I have no previous experience with preserved lemons and don't know how they are expected to come out. But these were very easy and quick (compared to the traditional recipes). I tagged Middle Eastern Beef Kabobs in Zaar Tag and didn't have 30-60 days to wait for a traditional recipe, so this one looked good and quicker. I blanched my lemons for 7 or 8 minutes, which was probably longer than necessary. The skins were quite soft after that. Also, I didn't have enough coarse salt, (only about 1/2 cup), so I supplemented with fine sea salt, and perhaps this made mine saltier than they would have been without? When I cut the 8 wedges, the lemon flesh was quite soft and I had to be careful in handling them lemons. I would be interested to retry this cutting into only 6 wedges. When I made the kebabs I rinsed the lemons and left the flesh inside. We had a friend over for dinner that night and he said they tasted good (and asked what they were). I'm looking forward to trying the rest of the jar in other recipes (I'll have to look for some). At some point I guess I will make a more traditional preserved lemon recipe for comparison. Thanks for this quickie recipe. It really worked out great for our kebab dinner!

From: L. Duch

On Mar 12, 2006

I chose this recipe, so that I could make your Moroccan Chicken with Preserved Lemon's. I just opened a jar and started the chicken dish. Of coarse, I had to taste the lemon's on their own and Ihave to say I was very pleased. These would be wonderful as a condiment with dish, LIke instead of pickles or olives, just eat these along side the meal. These are really good. Very easy to make. I'll let'cha know how we like your chicken dish, after dinner. Thanks Mirj, for a really tasty recipe.

From: Halalmom

On Mar 6, 2007

These are wonderful, just perfect!! It is always very difficult to fínd preserved lemons here in Germany, but now I can make my own and do not have to wait for ages until I can eat them! I had to add some hot water to cover the lemons, couldn't get that much juice from my lemons, but they are still fine! Thank you so much for this easy recipe!

From: ChefMarvelIris

On Jan 27, 2008

These were great. I had never tasted them before. Lemons are sooooo expensive right now that I harvested my Myers lemons and made the receipt from them. Really good. Made the Moroccan chicken with preserved lemons last night and it was to die for. Thank you.

From: Iwona1961

On Feb 26, 2009

I made a mistake halving the recipe - didin't know what to expect. It is absolutely fantastic and easy to make. Pasta, sandwich or salad - it goes well with anything. Thanks for posting.

From: Maeven6

On Apr 21, 2008

I love these!!! My family loves them and they are our standard now. A bit of cheese one of these lemon slices and a slice of dense bread and your in heaven. Thank you sooo much Mirj. As always you posted another winner. I also used your processing for all the other recipes I tried and it is soooo simple and fast. Other uses, tuna, humus, any fish or chicken dish is great using these.