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Old 08-17-2014, 07:22 AM   #1
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Preserved lemons

Does anyone have an opinion on what part of a preserved lemon you're meant to use? I've made my own and it's time to start using them.

I read in a couple of blogs that only use the peel and pith (not the flesh), but I've never seen it specified in Does anyone have an opinion on what part of a preserved lemon you're meant to use? I've made my own and it's time to start using them.

I read in a couple of blogs that you only use the peel and pith (not the flesh), but I've never seen it specified in any recipes. Is this all going to depend on individual tastes and recipes?

Also, the syrup they're preserved in smells amazing - is it okay to test it?! It's just rock salt and lemon juice.

Thanks

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Old 08-17-2014, 07:58 AM   #2
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The instructions I used to make preserved lemons indicates the peel/pith only is used. The recipes that I have used with preserved lemon in them also indicated peel/pith only.

I guess if you want to drink or use salty lemon juice it would be okay but I'd imagine it would be kind of like drinking or using seawater.
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Old 08-18-2014, 07:26 AM   #3
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Most recipes just call for the peel. They usually say just scrape the pulp part away. But, hey! If you like the pulp go for it. Who makes the rules, anyway? You do....

I have a jar almost ready to use. I bought myself a tagine and am very excited...
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Old 08-18-2014, 07:49 AM   #4
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I love using them and especially when roasting chicken. I cut one into wedges so if there is a bit of flesh included, so be it. I tend to rinse mine under cold water just before use as well but maybe that's just me. Personally, I think you would find that the juice smells a lot better than it will taste,so mind how you go. It really can rasp your tongue if you are not careful. If you really ARE going to drink it I suggest you have a glass of milk ready to follow. Good luck with that one
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Old 08-26-2014, 02:00 PM   #5
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I make/use them all the time. You remove the flesh and rinse the rind


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Old 09-08-2014, 04:38 PM   #6
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I use it all but the seeds and preserving liquid (too salty, a little bitter), flesh, skin and all. Usually cut into wedges, but sometimes cut a little smaller to mix into couscous, taboule, etc.

The other day I saw lemons in my little Piggly-Wiggly for $1.59 each! They weren't very fresh looking, either. This is why Wal-Mart makes a killing, and people buy bottled lemon juice.
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Old 09-08-2014, 06:21 PM   #7
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Back in March, I put up some Preserved Meyer Lemons
Now, I'm not really sure what types of dishes I could use it in.
I liked the idea of using them with roasted whole chickens,
but whatelse?
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Old 09-08-2014, 06:52 PM   #8
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Quote:
Originally Posted by Kaneohegirlinaz View Post
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Back in March, I put up some Preserved Meyer Lemons
Now, I'm not really sure what types of dishes I could use it in.
I liked the idea of using them with roasted whole chickens,
but whatelse?
Can you say Morocan Tajin?
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Old 09-08-2014, 07:36 PM   #9
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Yes. Moroccan stews. Tons of recipes on line. I also dice them up when marinating meats, olives, vegetables, etc. Where ever you want that lemony flavor...
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Old 09-09-2014, 11:32 AM   #10
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The comments on this blog post have lots of suggestions: Preserving Lemons - Food in Jars
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