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Quick Preserved Lemons

This quick version of preserved lemons uses a thinner skinned Meyer lemon and also uses them sliced super thin to make up for the time of pickling whole regular lemons.


  • 6 Meyer lemons approx 8 ounces
  • 3 ounces FRESH lemon juice
  • 1 Tablespoon Kosher salt
  • 3 Tablespoons sugar


  • Wash lemons in hot water (to remove any waxy coating); halve them lengthwise and slice very thinly crosswise. Combine with salt, sugar, and lemon juice. Cover with plastic wrap; let stand at room temperature 1 day, then transfer to a jar and store in the fridge for up to 2 weeks.