Cured Lemons

Cured Lemons

Cured Lemons

Cured Lemons – A Good Way To Boost Flavor

I am always looking for a way to punch up the flavor of my cooking.  And, I am always looking for easy. This recipe is both; so easy, and gives such a high flavor reward.  To make cured lemons all you need is a few lemons, a ratio of 1:1 sugar and salt; cure for three days, put in sterilized jars, and refrigerate.  That’s it.  Can you get any easier than that?  I was a little concerned about leaving anything out on my counter for 3 days, but apparently the high salt and sugar cures them.

I made these for the first time last year and ran out a month before lemon season so I would encourage you to plan and make plenty.  I was really missing them and then my kind and generous neighbor asked did I want some more lemons.  She said there were so many they were breaking the tree limbs.  Well, what to do with a 5 gallon bucket of lemons, well, I felt compelled to make cured lemons.

Cured Lemons

You can add these to roast chicken, tuna salad, and chicken salad.  Add it to potato salad with some fresh dill, holy cow!  Put it in vinaigrettes.  It boosts the flavor of almost anything you make.

Be sure to use organic, and make sure you wash them in hot water; clean them well because you will be using the skin and all.  Chef John states to make these with Eureka lemons, not Meyer.  I am not sure why Eureka, but I always listen to him.  I have never made any of his recipes that I did not have excellent results.  In fact watching him is like culinary school 5 minutes a day.

I found this recipe at  Chef John got this recipe from Chef Keller, hero to all foodies.  If you don’t know who he is, go to “the google”; you are missing out.

Thank you dear neighbor, thank you Chef John, and Chef Keller.  You are both geniuses.

5.0 from 1 reviews
Cured Lemons - A Good Way To Boost Flavor
  • 3 Eureka Lemons – sliced
  • ½ - ⅓ cup of salt and sugar (it is a 1:1 ratio)
  • a bowl with a tight cover
  • clean sterilized jars
  1. Wash lemons thoroughly.
  2. Slice thin – approximately ⅛ inch thick.
  3. Remove seeds.
  4. Mix kosher salt and sugar together.
  5. Layer salt/sugar mixture and lemon slices
  6. Cover tightly. Leave for 3 days.
  7. After 3rd day, place in sterilized jar, and refrigerate.
Note: when you use these use a clean fork to fish them out, and do not stick your fingers in the jar – it will contaminate them.

I am taking these toSusan’s at Between Naps On The Porch

Yvonne’s at StoneGableBlog
Sherry’s at The Charm of Home 
Michael’s at Rattlebridge Farm
Paula’s at Saturday Dishes






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12 Responses to Cured Lemons

  1. Barbara F. says:

    I have wanted to preserve lemons for so long, I will give this a try. I actually bought giant lemons imported from Sorrento, Italy, have one left. They were sweeter than any lemon I ever tasted. But expensive! Visiting from Foodie Friday. xo

    • Ms. Lemon says:

      Thank you for stopping by. This method is a little different that other recipes. This one contains sugar, but they are not sweet. Watch foodwishes video if you are in doubt of any instruction. The recipe is originally from Chef Keller; you can’t get better than that.

  2. Jenna says:

    Thanks so much for sharing this technique, I am a huge lemon lover so can’t wait to try. Did you know you can freeze lemons? Just toss them in your freezer and get one out when needed, pop in microwave if in a hurry. I’m a big fan of chef Keller too.

    • Ms. Lemon says:

      I knew you could freeze the juice, but I never thought to freeze the whole lemon. My neighbor has been so generous. That collage photo is of the tree, and the bucket is a 5 gallon bucket that appeared at my back gate, so she supplies the whole neighborhood. I will have to share this tip with them. Thank you for visiting.

  3. Sherry says:

    Great idea! Thank you for joining Home Sweet Home!

  4. susan says:

    I love cured lemons. This is such a great fridge staple and I am so grateful for you reminding me!!

    • Ms. Lemon says:

      I had never heard of these until last year, now they turn up in so many things I make. Thank you for visiting. I love all your prep tips.

  5. rattlebridge farm says:

    I LOVE this recipe!!!! Now I know what to do with the huge lemon basket on my kitchen counter. Hope you have a wonderful weekend!

  6. Jenna says:

    I know I commented months ago and I saved this recipe but never got around to doing it. I am definitely doing it now after reading all the wonderful recipes with the mystery lemon ingredients and looking into ordering them~quite pricey, I think I will use your wisdom and make my own! Thanks again!

    • Ms. Lemon says:

      I made a couple jars last year thinking I had plenty. I kind of panicked because they have become a staple at my house. And yes they are expensive to buy.

  7. Sarah says:

    What a timely post! I will definitely make some of these. Thanks!


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