After a preserved lemon making marathon one cold night last winter, I have ended up with about four quarts -- yes, quarts -- of them. This would just be the year then too, wouldn't it, that my lemon tree would bear non-stop until a few weeks ago (though more are on the way). I think it likes the coffee grounds I feed it regularly. Anyway, apart from the 32 recipes that include preserved lemon or otherwise were included in the results for my search on food52, do you have any good ideas for using this stuff? Thank you! ;o)
No-fail, no-fuss, & easy to pack.
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