Preserved Lemon (Moroccan) vs Preserved Lemon Paste
A side-by-side guide to substituting Preserved Lemon Paste for Preserved Lemon (Moroccan) (or vice versa).
Use 0.5 tsp of Preserved Lemon Paste for every 1 whole of Preserved Lemon (Moroccan).
Side-by-side
Preserved Lemon Paste
Conversion: Use 50% as much (0.5 tsp per 1 whole)
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Notes: More concentrated flavor; use half the amount and mix directly into dishes; omits rind texture but maintains the tangy, fermented profile.
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Open calculator →When to use Preserved Lemon Paste instead of Preserved Lemon (Moroccan)
More concentrated flavor; use half the amount and mix directly into dishes; omits rind texture but maintains the tangy, fermented profile. The conversion is use 50% as much (0.5 tsp per 1 whole).
Common questions
Yes — More concentrated flavor; use half the amount and mix directly into dishes; omits rind texture but maintains the tangy, fermented profile. Ratio: Use 50% as much (0.5 tsp per 1 whole).
Use 50% as much (0.5 tsp per 1 whole). For other quantities, use the SubSwap calculator.
They are similar in most uses, but More concentrated flavor; use half the amount and mix directly into dishes; omits rind texture but maintains the tangy, fermented profile..
Preserved Lemon Paste is one of the options SubSwap lists for Preserved Lemon (Moroccan). The 'best' choice depends on your recipe — see the full list of Preserved Lemon (Moroccan) substitutes.
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