The process of preserving lemons begins by giving them a thorough wash, which helps to remove any residual waxy coating or debris. The lemons can be left whole, split in half, or sliced into wedges, and are then coated with a generous amount of salt and packed into a clean jar. Herbs and spices are often added at this stage, such as bay leaves or peppercorns, then fresh lemon juice is squeezed over them until they are fully submerged in the salt and acid brine. The jar is then sealed tightly and stored in a cool, dark place for at least a month - this gives the lemons time to ferment and soften. 

If you don’t want to wait a month to eat your own preserved lemons, you can find them in many large supermarkets, delis, and online stores. When purchasing preserved lemons, check the ingredients list and choose a brand that uses traditional preservation methods for the best flavour and quality. 

Though more commonly associated with savoury dishes, the unique salty, tangy flavour can add an interesting twist to a range of sweet dishes. Why not try making a preserved lemon jam, by cooking them down with sugar and water, then spreading over toast or using as a filling for pastries? Or even a simple preserved lemon sorbet: just blend together preserved lemons, water, and sugar, then freeze the mix in a container overnight. Scoop out and serve the sorbet the next day for a really refreshing dessert. 

Once opened, preserved lemons should be stored in the refrigerator below 8°C to maintain their best flavour and texture. Making sure the lemons are fully submerged in the salt and acid brine is important to prevent them from drying out or souring; when stored properly opened preserved lemons can last for several months.

Yes, you can preserve other citrus fruits using a similar method to traditional preserved lemons. Coating the citrus fruits in salt and their own acidic juice, then sealing them in an airtight jar will similarly allow them to ferment and soften over time. Lemons are definitely the most commonly preserved citrus fruit, but limes, oranges, grapefruits or even a combination of different citrus fruits can all be preserved in a similar way. 

Preserving lemons is a great way to start to learn more about preservation techniques and try fermentation at home. Using simply salt, lemon juice, and any herbs or spices you like, you can preserve lemons at home and experiment with creating an ingredient that adds depth and complexity to many dishes, desserts and even cocktails! If you’re looking for something delicious yet refined, why not try Robert Chambers' burrata with broad bean pesto, basil, preserved lemon and confit almonds? If you’re looking for a brunch dish, try Yotam Ottolenghi’s braised eggs with leeks and za’atar, which has preserved lemons cooked through the base. For something really hearty, try Olia Hercules’ lamb shoulder with herbs and preserved lemons.  Whether made at home, or purchased from a store, preserved lemons offer a convenient way to elevate dishes and add a unique bittersweet acidity.