Cured Lemons

Bowl of lemons
Brian Yarvin/Photographer's Choice/Getty Images
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Standing Time: 36 hrs
  • Servings: 4 servings
Nutritional Guidelines (per serving)
109 Calories
0g Fat
29g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 109
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 14148mg 615%
Total Carbohydrate 29g 11%
Dietary Fiber 1g 4%
Protein 0g
Calcium 20mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These lemon slices are cured in salt and sugar, creating a very interesting and versatile preserve. Try to find as thin-skinned lemons as possible, and standard Eureka lemon will work better than the much sweeter Meyer lemons. This technique is from chef ​Thomas Keller.


  • 3 lemons (washed in hot water)
  • 1/2 cup salt (kosher)
  • 1/2 cup sugar (granulated)

Steps to Make It

  1. Cut the lemons into 1/8-inch thick slices and pick out any seeds from the lemon slices.

  2. Mix the salt and sugar together.

  3. Cover the bottom of a small glass container with a layer of the salt/sugar.

  4. Top with one layer of the sliced lemons and cover with a layer of salt/sugar mixture.

  5. Repeat until all the lemon slices are covered.

  6. Seal the container and let stand at room temperature for three days.

  7. The mixture can then be stored in a Mason jar and refrigerated until needed.

    It will keep for several months, but you'll likely use it well before then.

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