Moroccan · Preserves
Meyer Lemon Preserves
A softer, sweeter take on Fes and Meknes's classic preserved lemon, using thin-skinned Meyer lemons cured briefly in salt and sugar syrup for a jammier, less astringent condiment good for both savoury tagines and sweet pastries.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 10
- Level
- Easy
Ingredients
- 8 Meyer lemons
- 100 g coarse salt
- 150 g sugar
- 300 ml water
- 1 cinnamon stick, optional
Method
- 1
Cut the lemons
Quarter the lemons, cutting almost through but leaving them joined at the base, as for classic preserved lemons.
- 2
Salt
Pack salt into the cuts and rub over the skins, then set aside 30 minutes to draw out some juice.
- 3
Make the syrup
Bring the sugar, water and cinnamon stick if using to a simmer for 5 minutes until slightly syrupy.
- 4
Pack the jar
Pack the salted lemons tightly into a sterilised jar and pour over the warm sugar syrup, ensuring the lemons are fully submerged.
- 5
Cure
Seal and leave at room temperature a few days, turning occasionally, then refrigerate. Ready to use in about 2–3 weeks, softer and sweeter than classic preserved lemon.
Chef's tips
- Meyer lemons are thinner-skinned and sweeter than regular lemons, so they cure faster and turn jammier than classic preserved lemons.
- Keep the lemons fully submerged in the salt-sugar syrup throughout curing to prevent spoilage.
- This softer preserve works well stirred into both savoury tagines and sweet pastry fillings.
Frequently asked questions
How is this different from classic preserved lemons?
The added sugar syrup and Meyer lemon's naturally sweeter, thinner skin give a softer, jammier result with a gentler tang than the purely salt-cured classic version.
Can regular lemons be used instead?
Yes, though regular lemons have thicker, more bitter skin and will need a longer cure, closer to a month, to soften fully.