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5 Tasty Substitutes for Preserved Lemons: Transform Your Dishes

Ever found yourself in a pickle because you’re out of preserved lemons? You’re scrolling through recipes, thinking, “Now what?” We’ve got you covered.

It seems like a niche problem, yet here we are. Lucky for us, the kitchen is a place of endless improvisation. Many alternatives can save your dish without a trip to the store.

I remember this one time, we were all set to make this Moroccan chicken. Spices ready and suddenly, no lemons. Panic? Nope. We got creative.

Substitutes aren’t just stand-ins; they can bring their own zest to the table. Ready to get this lemony party started?

5 Easy Substitutes for Preserved Lemons

The best part about these substitutes? You might have them on hand already.

1 – Lemon Paste with Salt

Lemon paste mixed with salt steps in for the tangy twist of preserved lemons. This combo brings a similar citrus vibe to dishes.

First, we stir lemon paste with a pinch of salt. The ratio? For every tablespoon of preserved lemon, use one tablespoon of paste and a quarter teaspoon of salt. We’ve tried this in a chicken marinade. The result? Close to the original tangy kick.

Keep in mind, the texture isn’t the same. Yet, the flavor? Spot on. We also toss it into dressings and stews. Works like a charm.

2 – Lemon Zest, Juice and Salt

Grabbing a lemon, zesting it, then squeezing its juice, add salt. This mix’s flavor replaces preserved lemons. A tablespoon of zest, two tablespoons of juice, and a half teaspoon of salt do the trick.

We used this in fish dishes. The outcome? Surprisingly close. This blend joins stews perfectly.

The zest brings the lemon’s essence. The juice adds the necessary tang. Salt ties it all together. A brilliant trio for flavor.

We’ve seen it uplift soups as well. A versatile option indeed.

3 – Easy Salted Lemon Rind

Making salted lemon rind is simpler than you think. You need just the skin of the lemon.

First, we peel the lemons. Make sure not to include the white part; it’s bitter. We then mix these peels with salt. The mix? For each preserved lemon, a whole lemon’s peel and a teaspoon of salt work.

We’ve used this in a veggie stir-fry. The flavor it adds? Quite similar to the original.

This method is straightforward. The peels soften and meld with the dish.

Also great in pasta dishes. The rind adds a deep citrus note.

For us, it’s been a game changer.

4 – Dried Lemon Zest with Salt Flakes

Grab your grater for the zest. Keep it dry. Mix it with salt flakes. Easy right?

For each spoon of needed preserved lemon, use a teaspoon of dried zest with a half teaspoon of salt. We tried this on grilled veggies. The zest added that citrus kick we needed. The salt brought out the flavors more.

This combo is perfect for those looking for a quick fix. The zest and salt flakes do the job. We’ve also thrown it into a batch of cookies for a subtle twist. Unexpectedly, it worked well.

The key here is the balance. Too much zest can overwhelm. Just enough brings the dish together. This has been our go-to for baking.

5 – Lemon Extract and Salt

Lemon extract mixed with salt serves as a final option. This duo effectively replaces preserved lemons. We introduce it to many dishes. Its key feature? Simplicity. Efficiency marks its use in the kitchen.

One must mix a half teaspoon of lemon extract with a quarter teaspoon of salt. This mixture stands in for a tablespoon of preserved lemons. We’ve tested it. The outcome impresses us. Flavors align closely with the original.

In our trials, this blend excelled in baked goods. It introduces a distinct citrus note. Further, we incorporate it into savory dishes. The balance it provides is noteworthy.

For those eager to try different substitutes, this link offers further insights: other ways to replace lemon extract in your cooking.