Preserved lemon, my signature touch of character. Blanched then plunged into brine, this untreated lemon becomes much more than a citrus fruit: it becomes a condiment. I love it for its unique balance, at once fresh, intense, and indulgent. Whether with sweet or savory dishes, it awakens the flavors and provides that little extra soul that never leaves me in the kitchen.
10 lemons
Prep time 30min
Cooking time 40min + 1 month rest
To be made 1 month in advance
220g Coarse salt
140g Caster sugar
10g Juniper berries
10g Penja white peppercorns
5g Star anise
5g Coriander
10 Untreated yellow lemons
2L + TT Water
Preparation
Bring 2L of water to a boil with the coarse salt and sugar. Add the spices. Off the heat, let this mixture infuse for 1 day. The following day, blanch the lemons in water starting from cold. Repeat this process 3 times to remove the bitterness. Prick the lemons with a fork. Place the blanched lemons in a jar and cover with the spiced brine. Sterilize in the jar at 95°C for 40 minutes. Let rest for at least 1 month.
By Jean Sulpice
Chef, two Michelin stars
Updated on 16/03/2026
