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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

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_typical_

Just need to know whether I should use more than one...

asked by Craiger1ny over 2 years ago
2 answers 2209 views
Chris_in_oslo
Greenstuff

Chris is a trusted source on General Cooking

added over 2 years 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.

20090907-jackson-8
added over 2 years 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.