preserved lemon

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

  • Posted by: ATG117
  • January 31, 2014
  • 1371 views
  • 3 Comments

3 Comments

healthierkitchen February 1, 2014
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!
 
Diana B. January 31, 2014
That's what I've read elsewhere, too. Rinse, then scrape off and discard the pulp, using just the peel.
 
ATG117 January 31, 2014
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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