Can you use the entire preserved lemon or is it just the colored rind?
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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!
It's sweet, salty, and just a little bit tangy.
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