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Abbie is a trusted source on General Cooking.
added almost 3 years ago1) mail them to me. No? OK 2) tagine chicken with artichokes and preserved lemons and smoked sweet paprika, I make that a lot and it rocks ... also good on tagine lamb. And now I am thinking hmm ... wouldn't they be good as a little tart salty component in a chutney or a relish? Can on my friend! BTW do you just fridge yours or did you can them? My sad little tree has all of 12 meyer lemons on it.
If you have some not - yet preserved lemons...what about a lemon marmalade? I like to eat it on toast or in yogurt.
shaker lemon pie, and although I do not like him, Kimball had a great recipe for this on country cooks or whatever they call that show.
pierino is a trusted source on General Cooking and Tough Love.
added almost 3 years agoI'll second the tagine answer. A very good helper in a chicken tagine with couscous.
pierino is a trusted source on General Cooking and Tough Love.
added over 2 years agoCoincidentally just this morning I was reading the new Zingerman's Fall Buyer's Guide and there was a description of a sandwich tunisienne which incorportates preserved lemon, imported olive oil packed tuna and harissa; three of my favorite pantry ingredients. I may have to prepare it this weekend.
For this year's crop of lemons, try making Lemon Curd. It's a bit putzy but wonderful on everything!