Preserved Lemons

Adam Halberg

Barcelona Restaurants, Atlanta, GA; Fairfield, CT; Greenwich, CT; New Haven, CT; Stamford, CT; South Norwalk, CT; and West Hartford, CT

A versatile Middle Eastern condiment, preserved lemons are great to have on hand. This version includes sugar, which gives the lemons a bright, sweet-tart taste.


  • 2 3/4 cup sugar, divided
  • 3/4 cup kosher salt
  • 1 lemon, sliced 1/8 inch thick and seeds removed
  • 2 cups water


Mix together 3/4 cup sugar and the salt. Layer the lemon slices in a baking dish and cover with the sugar-salt mixture. (Make sure the slices are completely covered.) Let cure for 48 hours in the refrigerator.

Remove the lemon slices from the cure and rinse under cold water to wash away the curing mixture. Combine the remaining sugar and the water in a pot. Heat over medium-high heat until the sugar is dissolved and the syrup is boiling. Add the lemon slices and simmer until tender, about 15 minutes. Let the slices to cool in the syrup. Transfer the slices to a jar, cover, and refrigerate for up to a month.


About 1 cup