Can you use the entire preserved lemon or is it just the colored rind?
I was reading David Lebovitz's recipe, and he notes that the pulp of the lemon should be scraped out, maybe juiced, and then the innards should be discarded.
Diana B is a trusted home cook.
That's what I've read elsewhere, too. Rinse, then scrape off and discard the pulp, using just the peel.
I rinse and discard the pulp but I have heard that others use it. Without rinsing it's extremely salty. With a light rinse they are like extra concentrated lemon essence!
Please enter a valid email address.
Well played. You deserve a cookie.
The top spots to eat, drink, and shop
A Food Map of Paris
French Food, Unbuttoned
Our Baking Club Is Ready for Summer
Ice Cube Tray, to the Rescue!
How to Make Frybread
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
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.)