Recipes @ Preserved Lemons in Oil

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Sunday, May 1, 2011

Preserved Lemons in Oil

Learn how to prepare Preserved Lemons in Oil with Chef Jody Denton of the Restaurant LuLu in San Francisco, California.

Preserved lemons are an essential ingredient in Moroccan cuisine. You can purchase preserved lemons in oil in specialty shops, but they are just as easy to make at home.

Chef Jody Denton of the Restaurant LuLu in San Francisco, California, shares his recipe for Preserved Lemons in Oil.

Preserved Lemons in Oil
Makes about 1 cup


  • 3 lemons
  • 1 tablespoon coarse salt
  • 1/2 cup freshly squeezed lemon juice
  • 1/3 cup extra-virgin olive oil.
  1. Preheat oven to 300 degrees F. Scrub the lemons well under running water. Cut off ends of the lemons. Cut lemons into 1/4-inch-thick slices and remove the seeds.
  2. In a 3-quart rectangular baking dish, toss the lemon slices with the salt. Arrange the lemon slices in a single layer in the baking dish. Pour lemon juice over the slices. Cover and bake for 1 to 1 1/2 hours, or until the lemons are slightly dry and the skin is tender, stirring lemon slices around in baking dish occasionally.
  3. Remove lemons from oven and let cool completely. Transfer lemon slices and roasting juices to an airtight container. Cover and refrigerate 2 to 3 days.
  4. To make preserved lemons in oil, transfer lemon pieces and juices to the bowl of a food processor. Cover and process until the mixture is finely chopped. Add olive oil to lemon mixture; cover and blend just until the oil is combined. Store, uncovered, up to 2 weeks in the refrigerator.
Jody Denton

Restaurant LuLu
816 Folsom Street
San Francisco, CA 94107
Fax: 415-495-7810

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