Salt-infused lemon

These lemons are commonly used in Moroccan cuisine, and add a fantastic flavour to many dishes. They are often used in lamb and vegetable tajines, chicken dishes, salads, or as an accompaniment to couscous with chickpeas, in salad dressings or as a garnish. In northern European cuisine they are most frequently used in dressings and sauces, but also as a finishing touch to dishes instead of salt.

Makes 10 pieces.

Salt-infused lemon

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salt, coarse



cardamom pods



small red chillies



bay leaves



lemon juice



olive oil, as finishing layer



preserving jars, volume 1l

Preparation method

  • Sterilise the preserving jars by filling them with boiling water and drying them with a clean kitchen towel or setting them in a 120°C oven for 15 minutes. Do not dry them with a tea towel.
  • Scrub the lemons well and quarter them whilst ensuring that your incision does not reach the bottom of the lemon as the sections must stay connected (like the petals of a flower).
  • Carefully open each lemon, remove the seeds and fill them with coarse salt.
  • Squeeze the lemons closed and place them in the jar.
  • Press them firmly into the pot until it is almost full, dividing the cardamom pods, chilli peppers and bay leaves between the layers.
  • Fill the jar with boiling water until the lemons are just covered.
  • Add the rest of the salt and the lemon juice and leave the jar to stand for a few minutes until all air bubbles have risen to the surface.
  • Cover with a thin layer of olive oil and seal the jar well.
  •  Leave the lemons to infuse for at least a month before using. Lemons preserved in this way can be kept for up to six months. 

Serving suggestions

  • As a garnish in a dressing of olive oil, lemon juice and chilli pepper.
  • As a grating sprinkled on fried or poached fish. To grate, freeze the lemon first and then grate using a fine grater.
  • For added flavour in a white wine sauce or beurre blanc.

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