Show 017 - Recipe - Preserved lemons

Makes one large jar (about 1.5L/1 pint). You can use regular lemons, although I used Meyer lemons and it turned out pretty amazing!


  • ½ red chile, chopped
  • 3 tbsp freshly squeezed lemon juice
  • 3 small-medium unwaxed lemons, halved lengthwise and sliced widthwise as thinly as possible
  • 3 tbsp / 35g superfine sugar
  • 1 ½ tsp coarse sea salt
  • 1 clove garlic, crushed
  • 1 tsp sweet paprika
  • ¼ tsp ground cumin
  • ½ tsp ground turmeric


Use a mortar and pestle to smash together the chile with 1 teaspoon of the lemon juice; you want to get a rough-looking paste. Transfer this to a large bowl along with all the other ingredients. Use your hands to mix everything together well so that all the flavours get massaged into the lemons. Leave in a covered bowl, overnight, then transfer to a sterilized sealed jar the next day. The lemon will keep in the fridge for up to 2 weeks.