Condiment

Preserved lemon

حامض مصير

Also called salted lemon, citron confit

Lemons packed in salt until the rind turns silky and the pith goes tame.

Origin

North Africa.

Salty, floral, fermented citrus.

Rinse, scoop the pulp if it is too salty, and chop the rind into tagines.

Fridge in its brine.

Per 100 g. Estimate.

USDA FoodData Central averages and equivalent published tables. Values are typical, not lab tests of your shopping bag.

From this ingredient's notes in the catalogue. Not a chatbot.

What is Preserved lemon?

Lemons packed in salt until the rind turns silky and the pith goes tame.

How do I use Preserved lemon?

Rinse, scoop the pulp if it is too salty, and chop the rind into tagines.

How do I store Preserved lemon?

Fridge in its brine.

What does it taste like?

Salty, floral, fermented citrus.

What can replace Preserved lemon?

fresh zest plus a pinch of salt (low for tagine). You get brightness, not the fermented silk. An emergency, not the same ingredient.

Checking your allergy settings…