🔕 🔔
Loading…

My Basket ()

All questions

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

51d83979 42b5 4a66 b288 a63ef8cd257c  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 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 3325 views
84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added over 5 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

07825364 abc5 42f5 bd7f f2a77f00dff0  20090907 jackson 8
added over 5 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.