So you bought that jar of preserved lemons because it seemed like a good idea. Or maybe that one recipe called for a slice or two for brightness and levity. Or maybe you were curious and saw it on the grocery store shelf and thought to yourself, Hey, I’ll try this! Either way, you’ve now got yourself a jar of the stuff sitting in your fridge and, if you’re anything like me, have no idea what to do with them.
For starters, preserved lemons are a condiment common in South Asian and North African cooking, made by canning wedges of the citrus in jars of salt mixed with their own tangy juice. The brine keeps the lemons sharp and zesty well into the off-season months. You can use bits of the rind and flesh in your cooking, or a dash of the acidic brine to breath lemony life into a sauce or dressing. And if you find yourself with extra lemons on hand, why not preserve some lemons at home? It’s a lot easier than you think.
Okay, now that you’ve mastered that—or picked up a jar at your grocery store—it’s time to get cooking. But how? Well, you’ve come to the right place. Here are all the recipes from our site that have a splash, dash, zest, or chop of preserved lemon in their ingredient list. Get going!