Preserved Lemom

I am cooking a dinner that calls for 1 oz of finely chopped preserved lemon. I bought them at a local market but do not know what part to use. THe whole lemon? The rind?? The recipe does not tell me.

wwitbeck
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3 Comments

Susan W.
Susan W. October 1, 2015
I almost always use the pulp and the rind for extra lemon flavor. Just rinse well first.
 
OnionThief
OnionThief October 1, 2015
if you take a spoon and, starting at an edge, gently scrape the inside of the lemon, the flesh and the white membrane should separate easily and leave you with just a soft semi-translucent rind.
 
cookbookchick
cookbookchick October 1, 2015
The rind.
 
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