What are Preserved Lemons?

Preserved lemons are lemons that have been packed in a jar with salt and lemon juice. They then undergo a natural fermentation transformation that deepens and complexifies their flavor in a way that is nothing short of magic. You know they are ready once the lemons completly break down in the process—the rind becomes super soft, rich and velvety.

From two simple ingredients and a bit of patience, you get a condiment that does everything fresh lemons can do, but with an added hit of indulgent, umami-rich flavor. As the iconic cookbook author, Paula Wolfert, wrote in her book The Food of Morocco, “The taste, texture, and aroma of preserved lemons are unique and cannot be duplicated…fresh lemons are never an adequate substitute.” 

This culinary alchemy helps to explain why preserved lemons are one of the most beloved fermented pickles throughout North Africa, the Middle East, and the Indian subcontinent. It is also why ​​the Michelin-starred chef, Mourad Lahlou, described preserved lemons as Morocco’s “national anthem of flavor” in his cookbook, Mourad: New Moroccan. “What soy sauce and fish sauce are to Asian cooking, preserved lemons are to Moroccan food,” he writes. “Wherever they are used, they add a particular kind of almost intoxicating intensity that’s unlike any other ingredient I know.” 

“New York Shuk’s Preserved Lemon Paste is the umami condiment of my dreams”

—Departures Magazine

Preserved Lemons’ Origins

Preserved lemons date back to at least the 12th-century (and likely earlier than that), when a prominent Egyptian-Jewish physician named Ibn Jumay published a medical text called On Lemon, it’s Drinking and Use. The text explored lemons’ healthful and nourishing properties and included the first-known published recipe for preserved lemons. Jumay’s instructions, which called for splitting the lemons, packing them with a copious amount of salt, and letting them sit for weeks until they have fermented, is virtually identical to the process used to make preserved lemons today. By the 13th century, the practice of making preserved lemons had spread throughout the Middle East and North Africa. An Arabic cookbook called, The Link to the Beloved, which devoted an entire section to salted lemons, claimed that they were, “so well known, they need no description.” 

Preserved Lemons Across The World

Traditional flavorings for preserved lemons range widely depending on where they are made. According to Lemon, A Global History by Toby Sonneman, “In India, preserved lemons are…strongly flavored with spices such as ginger, cardamom, and cayenne. Preserved lemons in Afghanistan are flavored with black cumin seeds, while in Morocco and other parts of North Africa spices are rarely added.” Some recipes include olive oil as both a flavoring and an additional preserving agent, while others stick to the citrus fruit and salt. No matter how and where they are prepared, however, preserved lemons serve the same purpose: to infuse dishes with an unforgettable briny punch and effervescent lemon flavor.

Growing up, Ron’s Moroccan family took advantage of the peak lemon season to make preserved lemons for the rest of the year, then added them to signature dishes like chicken with olives, and fish cooked with garlic and turmeric. Today, we carry on with those traditions, while also using preserved lemon paste as a “secret ingredient” that enhances everyday cooking. 

“The taste, texture, and aroma of preserved lemons are unique and cannot be duplicated…fresh lemons are never an adequate substitute.” 

— Paula Wolfert, Author of The Food of Morocco

How We Make Our Preserved Lemon Paste

At NY Shuk, our Preserved Lemon Paste pairs the simplest of ingredient lists (just lemons, freshly squeezed lemon juice, and sea salt) with a timeless method that produces a rich, bright paste that fans say “The Preserved Lemon Paste is like sunshine in a jar — if the sun was feeling a little crazy that day, perhaps dangling askew and singing a song”.

The paste is a true celebration of lemon, therefore, high-quality lemons is our top priority. We start with certified organic, non-waxed lemons grown by Sepse Creek Organics, a family-farm based in Ventura County, California. We cure our lemons in salt for 2 to 4 months depending on the season (they typically cure faster in warmer weather), until the peel turns tender and supple and the pulp becomes as jammy as marmalade. Next we blend the fermented lemons into a smooth, almost creamy paste that packs a powerhouse of flavor.

Because our Preserved Lemon Paste is made using natural fermentation practices, the final color varies from vibrant yellow to light brown. Lighter shades of yellow indicate that the paste fermented for a shorter period of time and will deliver a bright, effervescent flavor. Darker shades let you know that the paste has fermented for a longer time, allowing the flavors to deepen and mature even further.

“What soy sauce and fish sauce are to Asian cooking, preserved lemons are to Moroccan food”

— Chef Mourad Lahlou

Why Make Preserved Lemons into a Paste?

One word: simplicity. Preserved lemons are wonderful all on their own, but they take a bit of prep to get them from the jar into whatever you are making. At NY Shuk, we started by selling our preserved lemons as slices. But at home we always blitzed them into a paste to make them more readily accessible and easy to use. Before long, we realized that the paste was the way to go. There’s no separating rind from pith and pulp, or chopping involved to incorporate the lemons into your dish. (And no extra knives or cutting boards to clean up after!) Simply spoon up the sunshine, and you’re good to go. 

How to Use Preserved Lemon Paste

New York Shuk’s Preserved Lemon Paste is a natural fit in all kinds of traditional North African tagines, but the paste’s concentrated lemon flavor is incredibly versatile - and a little of that mouth-puckering flavor goes a long way! Our favorite - mix it with olive oil for an irresistible, vibrant and healthy salad dressing.Brighten up buttery mashed potatoes or rich risottos with a spoonful of Preserved Lemon Paste. Add sunny zip to tuna salad or a roasted salmon, bring your hummus and guacamole to the next level, or dollop some over a simple bowl of spaghetti and parmesan, a plate of simmered beans, or a platter of roasted vegetables to make them sing. While not traditional, our Preserved Lemon Paste also compliments sweet dishes, from a preserved lemon pie that gives key lime pie a run for its money, to creamy preserved lemon ice cream, and a sweet and citrusy grapefruit cocktail. For more ideas on all the ways to use preserved lemon paste, head over to 34 WAYS TO USE PRESERVED LEMON PASTE.