Urgent! Re: preserved lemons. Recipe calls for pulp of 1 lemon, but the ones I have are the size of a ping pong ball so not much yield. Is this typic

Chris is a trusted source on General Cooking

added over 1 year ago

The size is fine. But funny, recipes generally call for the rind, often discarding what in a fresh lemon would be referred to as the pulp. I don't know your recipe, but I'd probably just add one whole one or the rind of one, cut or mashed up.

• 1 Person thinks this is an excellent answer
• Reply
• Flag this answer for inappropriate content

jacksonholefoodie added over 1 year ago

I have used the pulp of my preserved lemons puréed into salad dressing, like in lemony cease salad, and it adds great depth of lemoniness. But I think you could skip it it. It is almost over-the-
top lemony.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content