Zesty, citrus preserved lemons are very easy to make and such a useful ingredient to have in your kitchen. They are great in North African and Mediterranean dishes, and work well wherever fresh lemons do — with fish, chicken, lamb and in soups and salads. Once opened, keep a jar of your own preserved lemons in the fridge to give an instant zing to salads, or finely dice it into pasta sauce, tagines, couscous and rice. At Swan & Lion, we use our preserved lemons in a tagine soup and for a marinade for roast lamb to serve for lunch at Easter time. Have fun experimenting at home!

There is no cooking required for this recipe.

Decide how many lemons you would like to use and choose an appropriately sized jar with a tight fitting lid. A 1 litre jar will take about 8 to 10 regular size lemons available in Japan. I used the last of the organic lemons we received from our natsumikan supplier. The skins were not perfect but this recipe is a great way to use them up.

The only ingredients are 100g of good quality sea salt and if you want, some spices and bay leaves. I like to use dried red chili, cardamon pods, coriander seeds, fresh bay leaf from the garden and cinnamon stick but you can use your own choice of spices or use none at all.

• First sterilise your jar. Preheat oven to 140°C. Wash your jar(s) in hot soapy water and rinse well. Place onto a tray and dry the jar in the oven for approximately 15 minutes. Leave the jar in the oven to dry and cool down.
• Wash the lemons well with hot water. Cut the lemons in half lengthways. Place the lemon halves and salt into a large non-reactive bowl. Massage the salt into the lemon, squeezing the juice out of the flesh of the lemons.
• Arrange the lemons in the cooled jar with the skin of the lemons facing out. If using, arrange the cinnamon stick, spices and bay leaves as you go.  Pack down tightly.
• Pour the lemon juice and salt from the bowl into the jar, ensuring the lemon pieces are well covered. Top up with boiling water if the lemons are not completely covered. Seal the jar tightly with a lid. 
• Turn the jar once a day for a week. Top up with more boiling water if the lemons are not completely covered by liquid.
• Leave the lemons to cure for one month before using.
• After opening, store the jar in the fridge for up to one year. The lemons will turn a brown colour, which is a good thing.

How to use: the flavour is strong so you do not need to use much in a recipe. For example, I use half a lemon for a tagine that feeds 4 to 6 people. You only eat the lemon rind, so cut out and discard the pith section. Wash very well in cold water. Finely chop and add to recipes as you would lemon zest.