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preserved lemon

Can you use the entire preserved lemon or is it just the colored rind?

asked by ATG117 about 4 years ago

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3 answers 1061 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

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.

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Diana B

Diana B is a trusted home cook.

added about 4 years ago

That's what I've read elsewhere, too. Rinse, then scrape off and discard the pulp, using just the peel.

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549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added about 4 years ago

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!

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