Pasta with Preserved Lemons

Those of you that follow me on Instragram (which is you right?) know that I was pretty pumped to make some preserved lemons a while ago but I wasn’t really sure what to do with them. Although they are pretty!

They’re really easy to make too, you basically cut up some meyer lemons, rub some sea salt in them and then fill the jar up with more lemon juice. Then pop them in the fridge for 3 weeks (if you are sealing the jar you don’t have to put them in the fridge).

I had been told that if you let them soak long enough you an just eat the lemons whole! I was skeptical.


Lindsay is Vegan Instagram

I used them to make lemon potatoes and added them to a stir fry rice dish, which was all amazing.


With what was left I just cut them up, added the remaining juice to some olive oil , slivered almonds, and garlic on a pan before tossing it with some pasta. It definitely tasted better than regular lemons and the internet did not steer me wrong- I ate them whole! Next time I am going to go crazy with the salt because it seemed like the more salt that was in the lemons made the taste more complex and smoother. I’m also going to leave them in the jar longer than 3 weeks, I’m thinking it will make the lemons even softer and tastier to eat whole.Preserved Lemons Pasta



7 Comments Add yours

  1. Sophie33 says:

    MMMMMM,…a lovely recipe using your own home-made preserved lemons! Yum yum yumm!

    1. That reminds me that I need to make another jar- thanks for reading!

      1. Sophie33 says:

        You have a cool blog here!

        Greetings from a foodie from Belgium! 🙂

      2. That’s so cool! I’m checking out your blog now 🙂

      3. Sophie33 says:

        yeahh! I am not a vegan but do eat vegan 5x/week & also blog about it!

      4. I just signed up! Looking forward to your recipes.

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