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    Home » Recipes » Ingredients & Techniques

    Quick Preserved Lemon Substitute

    Published: Jul 21, 2021 · Modified: Feb 28, 2023 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Quick Preserved Lemon Substitute

    Essentially dry-brined lemon rind, this Quick Preserved Lemon Substitute is an easy, passable alternative when recipes call for preserved lemon and you don't have any on hand.

    Small bowl of finely chopped lemon rind, with a cellar of salt to the side.

    An indispensable ingredient in North African and Moroccan cooking, the unique pickled taste and texture of real preserved lemons cannot be duplicated with fresh products. That said, preserved lemons are not something everyone keeps in their pantry - and sometimes you just don't have the means to get them.

    When in need, this quick and easy preserved lemon substitute is a decent and acceptable option when a recipe calls for preserved lemon. 

    Jump to:
    • What are Preserved Lemons?
    • How Does this Quick Preserved Lemon Compare?
    • Dry-Brined Lemon Ingredients
    • How to Make Quick Brined Lemon
    • Storage
    • Ways to Use Preserved Lemon
    • More Lemon Recipes
    • Quick Preserved Lemon Substitute

    What are Preserved Lemons?

    Real preserved lemons are lemons that have been salted and packed into jars, and then allowed to ferment for several weeks to months. Fermentation naturally preserves the lemons, and the process results in a delicious condiment that features prominently in many cuisines. 

    Salt-preserved lemons originated in the Middle East, and are now found in cuisines all over the world. Mr B and I were introduced to preserved lemons when we took a Moroccan cooking class together. Our instructor for the day was Chef Priscilla Umeda, a beautifully warm, captivating woman with great passion and skill for cooking. 

    Rick and Chef Priscilla working at a counter at a French-Moroccan Cooking Class.

    Before we got to work, Chef Priscilla gave us a little history about Moroccan cuisine. We learned that Moroccan cuisine is considered one of the most important cuisines in the world, due in great part to the remarkable diversity of colonizers and immigrants who have influenced it over the last millennia.

    The cuisine of Morocco’s first inhabitants, the Berbers, still exists today in dishes like tagine and couscous. It took on spices, nuts and dried fruits, and the sweet and sour combinations from Arab invasions; olives, olive juice and citrus from the Moors; pickling from Moroccan Jews; and kebabs from the Ottoman Empire. The short-lived French-Moroccan colony left behind a culture of cafes, pastries, and wine.

    During our class, Chef Priscilla walked us through the preparation of four traditional Moroccan dishes, including Chicken Tagine with Dried Fruits, which became the foundation for our Apricot Chicken Tagine with Ginger & Mint recipe.

    Moroccan Carrot Salad on a plate, with a fork angled across the front.

    She also shared a recipe we later adapted into our Moroccan Carrot Salad with Harissa, Feta & Mint. However, we knew that the majority of our readers wouldn't have preserved lemon just sitting around in their pantry, so we whipped up this quick and easy-to-make substitute.

    How Does this Quick Preserved Lemon Compare?

    Let's be clear: there is no way a 1-hour hack can even come close to tasting like real preserved lemons. If you have some on hand, by all means; use them! 

    We used our Moroccan Carrot Salad recipe to make a taste comparison. We made two identical batches of salad; the only difference being one was made with real preserved lemons and the other was made with this quick substitute.

    We weren't surprised to discover that the authentic preserved lemons added a more complex, unique flavor - one that is lost in when using Quick Preserved Lemons.

    However, while our quick-fake lacked the depth of flavor that the real preserved lemons imparted, we are pleased to report that it was otherwise a quite satisfying lemony, bright, and mildly briny substitution in the salad. 

    Dry-Brined Lemon Ingredients

    Lemon in a small bowl, knife, salt.

    Well, this list is dead simple, innit?

    • Lemon: You only need zest and rind of the lemon. You can use the juice for something else, or freeze it for later.
    • Salt: Use kosher salt for best results. The relative grittiness of the salt helps to break down the lemon.

    How to Make Quick Brined Lemon

    For each preserved lemon rind, you will need one lemon and ¾ teaspoon kosher salt. 

    Using a sharp paring knife, cut off the lemon rind. I aim for halfway between the fruit and the zest, in the middle of the rind. 

    Cut lemon rind in a small bowl.

    Mince the lemon rind, but don’t pulverize it.

    chopped lemon in a small bowl.

    Sprinkle salt over lemon rind, and work together with the back of a spoon. Allow to sit for at least one hour, and preferably overnight before using.

    salt being spooned over finely chopped lemon.

    Use as is. Do not attempt to rinse the lemon rind.

    Storage

    This quick preserved lemon should be covered and refrigerated, and used within a week. They can also be frozen in an airtight bag for up to three months.

    Ways to Use Preserved Lemon

    Preserved lemon adds a zesty, vibrant flavor to everything it touches. Here are a few recipes you can try:

    • Moroccan Carrot Salad with Harissa, Feta & Fresh Herbs
    • Grilled Chicken Kebab Wraps
    • Sweet Potato Cakes with Preserved Lemon Yogurt Sauce
    • Preserved Lemon Couscous Salad
    Whole lemons in a Bowl

    More Lemon Recipes

    We love fresh lemons, and they are an important ingredient in many of our recipes, including Lemon Chicken Curry, Stuffed Grape Leaves, Rosemary Lemon Potatoes, and Lemon Meringue Mini-Tarts.

    • Plate of prepared lemon chicken on a plate, served over white rice and garnished with green onions and sesame seeds.
    • Close-up of rolled, stuffed grape leaves lined up a long serving platter. Garnished with lemon slices and fresh herbs.
    • Overhead shot of cast iron pie dish filled with roasted baby potatoes and lemon slices, garnished with fresh rosemary.
    • Bright blue plate with 9 mini tarts and two lemon slices on it. The tart int he front has a bite taken out of it, so the lemon curd is showing.

    Love lemons? Check out 30+ Handpicked Meyer Lemon Recipes You Need to Try!

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    Quick Preserved Lemon Substitute

    This Quick Preserved Lemon Substitute is an easy, passable alternative when recipes call for preserved lemon and you don't have any on hand.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Condiment
    Cuisine: French-Moroccan
    Prep Time:5 minutes minutes
    Rest Time:1 hour hour
    Total Time:1 hour hour 5 minutes minutes
    Servings: 1 lemon
    Calories: 31kcal
    Author: Renee
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    Ingredients

    US Customary - Metric
    • 1 lemon
    • ¾ teaspoon kosher salt

    Instructions

    • For each preserved lemon rind, you will need one lemon and ¾ teaspoon kosher salt. 
    • Using a sharp paring knife, cut off the lemon rind. I aim for halfway between the fruit and the zest, in the middle of the rind. 
    • Mince the lemon rind, but don’t pulverize it. 
    • Sprinkle salt over lemon rind, and work together with the back of a spoon. 
      Allow to sit for at least one hour, and preferably overnight before using.
      Use as is. Do not attempt to rinse lemon rind. 

    Notes

    Quick preserved lemon can be kept in an air-tight container in the refrigerator for up to a week, or frozen for up to three months.

    Nutrition

    Serving: 1g | Calories: 31kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1746mg | Potassium: 149mg | Fiber: 3g | Sugar: 3g | Vitamin C: 57mg | Calcium: 28mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

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    Hi, I'm Renée!

    Welcome to The Good Hearted Woman — a cozy corner of the internet where comfort food meets modern life. From heirloom recipes and easy weeknight dinners to seasonal dishes, homemade breads, and potluck favorites, we share the kind of food that brings people together.

    When we’re not in the kitchen, you’ll find us hosting guests at Parkside Acoustic Bed & Breakfast, our music-themed B&B in Ashland, Oregon — where good food and warm hospitality go hand in hand.

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