Roasted Preserved Lemons

These easy preserved Meyer lemons from chef Ben Ford are great to have on hand in the fridge to add instant flavor to a variety of dishes.

  • Active:
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  • Servings: Makes 2 cups
  • Time(Other): plus cooling
KEY: Fruits

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  • 3 Meyer lemons, cut lengthwise into 6 wedges each
  • 2 tablespoons kosher salt
  • 1/2 cup fresh lemon juice

How to make this recipe

  1. Preheat the oven to 200°. In an 8-inch-square glass or ceramic baking dish, toss the lemon wedges with the salt. Add the lemon juice and cover tightly with foil. Bake for about 3 hours, stirring occasionally, until the peels are tender. Let cool before using.

Make Ahead

The preserved lemon can be refrigerated in an airtight container for up to 3 weeks.

Contributed By Published June 2016

1073863 recipes/roasted-preserved-lemons 2016-05-05T16:46:12+00:00 Ben Ford vegetarian| june-2016 recipes,roasted-preserved-lemons 1073863

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