If you have a lemon tree and don’t know what to do with your bounty, how about making some Moroccan style preserved lemons. Here’s how it’s done.


Step 1: Sterilise one or more preserving jars (or just wash them in the dishwasher).

Step 2: Cut your lemons into quarters, lengthwise, without cutting right through on the stem side.


Step 3: Pack the cut edges of the lemons with salt.

Step 4: Place lemons in a bowl and leave overnight.

Step 5: Next day, pack the lemons into the preserve jar.

Step 6: Pour over the juice that has drawn from the salted lemons.

Step 7: Squeeze more lemons and fill the jar to the brim with fresh lemon juice.


Step 8: Seal the jar and leave for a month.

Step 9: At least a month later, start using your preserved lemons. Use them chopped fine in salads, with olives and other antipasto, and in Moroccan tagines and sauces. The lemons will keep for a year. Once opened, store in the fridge.

Easy peasy lemon squeezy! If you’ve got a bunch of lemons languishing on your lemon tree, get preserving and enjoy those lemons all through the summer.