Lemons that have been macerated in a salt-lemon juice brine (sometimes with spices such as cinnamon, cloves and coriander) for about 30 days. Preserved lemons have a silken texture and a distinctive flavor. They're an indispensable ingredient and flavoring in Moroccan cooking and used as a flavoring by many of today's leading chefs.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.