Preserved Lemons

How-To Tuesdays

Preserved Lemons

Preserved lemons are absolutely delicious and can add a lot of depth to a meal.  Chef Anthony Sasso of Casa Mono shows you how to make them yourself.  DIY, baby!



6 lemons
Juice of 12 lemons, strained
Kosher salt, to cover
1 T red pepper flakes
4 fresh bay leaves
1 T coriander

Cut each lemon from top to bottom, stopping 3/4 of the way down, so that it stays intact. Rotate the lemon 90 degrees and make another cut, creating an “X” that goes almost all the way through the lemon, exposing it like a flower. Rub salt into the flesh of all of the lemons and pack them tightly into a glass jar, sprinkling enough salt between each layer to cover, along with an even amount of the spices and bay leaves. Top off with lemon juice. Seal tightly and put in a cool, dark place for 4-6 weeks, making sure that you flip the jar every couple of days to redistribute the juices being released from the fruit. They are ready when the skin is very soft.

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