Loved by chefs the world over
Paul Gayler - Executive Chef, The Lanesborough

Home-made Preserved Lemons


  • 10 lemons, thinly sliced, seeds removed
  • 200g Maldon sea salt
  • 2 tbsp sugar
  • 5 garlic cloves, thinly sliced
  • 3 bay leaves
  • 1 tsp coriander seeds
  • half a tsp allspice berries
  • a little olive oil
Home made preserved lemons

Preserved lemons are a staple in Middle Eastern cuisine, and they are often served with meat and poultry dishes. Usually they are prepared as whole lemons and preserved for months, rather than days. I also find them sometimes too aggressive, and so here is my slightly milder version.

Blanch the lemon slices in boiling water for 30 seconds, then drain them into a colander. Rinse them under cold water, then empty them onto a cloth and dry them well. Mix the Maldon salt and sugar together in a bowl, along with the garlic, bay leaves and spices. Stir everything well.

Layer the lemons in a 1 litre preserving jar alternately with the salt mix, pushing down the layers as you go. Seal the jar, then leave them to preserve for 3-4 days. Remove and store in a sealed container ready for use – serve them chopped in sauces, dressings, etc. They are used in the serving of my salt-grilled chermoula mackerel.

  • ©2018. Maldon Crystal Salt Co.