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.
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.
I almost always use the pulp and the rind for extra lemon flavor. Just rinse well first.