Candied lemons – Preserved lemons

Preserved lemons from Bornibus add salt and acidity to your tagine

Bornibus preserved lemons are whole lemons that have been cured in brine for weeks, becoming soft, tender, and deeply savory. Their peel tastes salty and acidic, with a subtle bitterness that provides structure to any stew—available in a large jar for those who frequently cook North African cuisine.

Preserved lemons are salt-cured lemons from the Parisian Maison Bornibus, a staple spice for tagines and couscous in North Africa for generations. The salt draws the moisture out of the fruit, making the peel soft and mild, and transforming the sharp acidity of the lemon into a well-rounded, savory depth. It is primarily the peel that is used, finely chopped and dosed sparingly.

Salty, acidic, and deeper than fresh lemon

The jar contains whole, golden-yellow fruits that feel heavy and soft to the touch beneath the brine.

When you taste a piece of the peel, you first notice the salt, then the acidity, followed by a warm, almost floral citrus note that fresh lemon simply cannot provide. The flesh is tender and heavily salted, while the peel is delicate and flavorful—it is the part that truly matters. A single quarter is enough to season an entire pot, as the flavor is so concentrated.

For tagine, fish, and anything that stews for a long time

Preserved lemons belong in lamb tagine with olives, chicken with ginger and saffron, couscous, and braised vegetables. In Moroccan kitchens, the jar is as much a standard pantry item as a bay leaf is here. They are also excellent cold, finely chopped in a yogurt dip, salsa verde, lentil salad, or over fried fish.

Before cooking, rinse the piece briefly, scrape out the pulp, and cut the peel into narrow strips. Add it to the pot early so it can release its seasoning into the sauce. In a vinaigrette, it holds its own alongside the Dijon mustard from the same producer.

Weeks of curing in salt make the peel edible

Fresh lemon peel is hard and bitter; in its raw state, it would be unpalatable in most dishes. Salt changes this: over weeks, it draws water out of the fruit, the cell walls break down, the bitterness recedes—leaving behind a peel that is tender enough to be eaten with a spoon.

Bornibus cures the fruits whole in water and salt, acidified with citric and acetic acid. A little calcium chloride keeps the peel firm so it doesn't fall apart during the long curing process, and ascorbic acid preserves the bright yellow color. The list of ingredients ends there.

Kept under brine, they last for months

Once opened, keep the lemons in the jar, well covered by their brine and stored in a cool place, and they will last for months. Simply squeeze out the piece you remove and push the rest back under the surface. This large jar is intended for kitchens where the tagine comes to the table often.

The mustards, mayonnaises, and cornichons from Bornibus come from the same producer—and for those shopping for French specialties, you can find more in our selection from France.

Content 825 g – Drained weight 500 g