Out of preserved lemons?

Preserved Lemons substitutes

Preserved Lemons is Lemons preserved in salt with tangy, salty flavor, used in Middle Eastern cooking.

Use this

Lemon Zest + Salt

Use the same amount + ½ tsp salt per tbsp as the preserved lemons you are replacing

Best for tagines

The best substitutes for preserved lemons are lemon zest with salt, lemon juice with salt, or sumac, depending on the use.

At a glance

Every preserved lemons substitute on one screen. Tap a name for detail.

Preserved Lemons substitutes compared
#	Substitute	Instead of preserved lemons, use
1	Lemon Zest + Salt	Same amount, + ½ tsp salt per tbsp
2	Lemon Juice + Salt	Same amount, + ½ tsp salt per tbsp
3	Sumac	Same amount
4	Lemon Extract + Salt	Same amount, + ½ tsp salt per tbsp
5	Citric Acid + Salt	Same amount, + ½ tsp salt per tbsp
6	Lemon Peel + Salt	Same amount, + ½ tsp salt per tbsp

Every preserved lemons substitute

Ranked, with the exact amount and what changes

1. Lemon Zest + Salt
Use the same amount + ½ tsp salt per tbsp
Fresh lemon zest mixed with salt for similar tangy, salty flavor
What changes
Best for
tagines, salads, marinades, sauces, when you want fresh lemon flavor
Taste
Tangy and salty, similar to preserved lemons
Texture
Fine zest texture, no pulp
Prep. Mix lemon zest with salt and let sit for 10 minutes before using.
Best substitute for fresh, bright lemon flavor
2. Lemon Juice + Salt
Use the same amount + ½ tsp salt per tbsp
Fresh lemon juice mixed with salt for tangy, salty flavor
What changes
Best for
tagines, salads, marinades, sauces, when you want liquid form
Taste
Tangy and salty, similar to preserved lemons
Texture
Liquid, no texture
Prep. Mix lemon juice with salt and let sit for 10 minutes before using.
Good for liquid applications, adds acidity
3. Sumac
Use the same amount
Middle Eastern spice with tangy, lemony flavor
What changes
Best for
tagines, salads, marinades, sauces, Middle Eastern cuisine
Taste
Tangy and slightly fruity
Texture
Fine powder texture
Prep. Use directly in recipes. Can be mixed with salt for more authenticity.
Authentic Middle Eastern substitute, adds tanginess
4. Lemon Extract + Salt
Use the same amount + ½ tsp salt per tbsp
Concentrated lemon flavor mixed with salt
What changes
Best for
tagines, salads, marinades, sauces, when you want concentrated flavor
Taste
Intense lemon flavor with saltiness
Texture
Liquid, no texture
Prep. Mix lemon extract with salt and let sit for 10 minutes before using.
More concentrated than fresh lemon, use sparingly
5. Citric Acid + Salt
Use the same amount + ½ tsp salt per tbsp
Pure acidity mixed with salt for tangy flavor
What changes
Best for
tagines, salads, marinades, sauces, when you want pure tanginess
Taste
Pure tanginess with saltiness
Texture
Powder that dissolves in liquid
Prep. Mix citric acid with salt and dissolve in a small amount of water.
Pure tanginess without lemon flavor, use sparingly
6. Lemon Peel + Salt
Use the same amount + ½ tsp salt per tbsp
Lemon peel mixed with salt for tangy, salty flavor
What changes
Best for
tagines, salads, marinades, sauces, when you want peel texture
Taste
Tangy and salty with slight bitterness
Texture
Soft peel texture
Prep. Mix lemon peel with salt and let sit for 10 minutes before using.
Includes some bitterness from the peel

Tips for substituting preserved lemons

Preserved lemons add tangy, salty flavor to dishes
They're essential for authentic Middle Eastern and North African cuisine
Pair well with olives, herbs, and spices
Great for tagines, salads, and marinades
Can be used whole or just the peel
Store in the refrigerator for up to 6 months

Questions about preserved lemons substitutes

Can I use lemon zest with salt instead of preserved lemons?

Yes, lemon zest with salt is a good substitute for preserved lemons. It provides similar tangy, salty flavor and can be used in most recipes, though it won't have the same depth of flavor.

What's the difference between preserved lemons and lemon zest with salt?

Preserved lemons are whole lemons preserved in salt for weeks, while lemon zest with salt is just the zest mixed with salt. Preserved lemons have a more complex, fermented flavor.

Can I use sumac instead of preserved lemons?

Yes, sumac can work as a substitute, though it has a different flavor. It provides similar tanginess and can be used in most recipes, especially for Middle Eastern dishes.

Why are preserved lemons so popular in Middle Eastern cooking?

Preserved lemons are popular because they add tangy, salty flavor and are a key ingredient in many traditional Middle Eastern dishes like tagines. They also add complexity and depth to dishes.

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At a glance

Every preserved lemons substitute

1. Lemon Zest + Salt

2. Lemon Juice + Salt

3. Sumac

4. Lemon Extract + Salt

5. Citric Acid + Salt

6. Lemon Peel + Salt