The Preserved Lemon

The Preserved Lemon (AKA Liquid Gold)

Recipe Details

  • Makes: 1 x 1L jar
  • Prep Time: 10 minutes
  • Curing Time: 3–4 weeks
  • Store refrigerated for up to 1 year.

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The Secret Ingredient Behind Moroccan Cooking

There is no ingredient more iconic in Moroccan cooking than preserved lemons. Salty, tangy, and deeply aromatic, they add incredible flavour to chicken, fish, potatoes, salads, and sauces. Simple to make and worth the wait, this is what I lovingly call liquid gold.

Ingredients

  • 4 organic lemons, washed well
  • 4 tbsp kosher salt
  • Fresh lemon juice, as needed

Method

  1. Wash and dry the lemons thoroughly.
  2. Cut each lemon into quarters lengthwise, stopping about 1 cm from the bottom so the lemon remains attached.
  3. Gently open each lemon and fill the centre with 1 tablespoon of kosher salt.
  4. Sprinkle a little salt into the bottom of a clean glass jar.
  5. Pack the lemons tightly into the jar, pressing down firmly to release their juices.
  6. Add any remaining salt to the jar.
  7. If needed, top with fresh lemon juice until the lemons are completely submerged.
  8. Seal tightly and leave on the counter for 3–4 weeks.
  9. Give the jar a gentle shake every day.
  10. Once the rinds are soft and tender, transfer to the refrigerator.

Michele’s Tip

The rind is the star. Finely chop it and add it to Moroccan chicken, fish, potatoes, dressings, and salads for an instant burst of flavour.

“A little salt, a few lemons, and a bit of patience. That’s how liquid gold is made.”

— Michele Revivo

Method

  1. Place a large glass Pyrex bowl onto the scale and tare to zero.
  2. Add 100g starter to the bowl. (There should be approximately 290g starter total by morning. Make sure it does not exceed 300g.)
  3. Tare scale again.
  4. Add 330g water and whisk very well until smooth with no clumps.
  5. Tare scale again.
  6. Add flour.
  7. Mix lightly with whisk first, then combine fully using your hands.
  8. Cover and let rest for 45 minutes–1 hour.

Adding Salt

  1. Sprinkle 15g salt evenly over the dough.
  2. Tare scale again and pour 30g water over top.
  3. Mix thoroughly with hands until incorporated.
  4. Cover and rest for 1 hour.

Stretch & Fold

  1. Perform first stretch and fold.
  2. Cover and rest for 1 hour.
  3. Perform second stretch and fold.

✨ If time allows, repeat for a total of 2–3 stretch and folds. After the final fold, place dough back into Pyrex bowl and allow it to double in size.

SHAPING THE DOUGH

  1. Transfer dough onto a lightly floured surface.
  2. Shape gently into a ball.
  3. Cover with dish towel and rest for 15 minutes.
  4. Shape again tightly.
  5. Flour banneton generously using rice flour.
  6. Transfer dough into banneton seam-side up.
  7. Close seams gently.
  8. Cover with plastic wrap.
  9. Refrigerate overnight or up to 2 days.

BAKING

  1. Transfer dough onto a lightly floured surface.
  2. Shape gently into a ball.
  3. Cover with dish towel and rest for 15 minutes.
  4. Shape again tightly.
  5. Flour banneton generously using rice flour.
  6. Transfer dough into banneton seam-side up.
  7. Close seams gently.
  8. Cover with plastic wrap.
  9. Refrigerate overnight or up to 2 days.

✨ Let cool before slicing if you can resist.

Warm bread, good olive oil, salted butter, and people you love around the table — that’s the magic of sourdough 💛

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