Recipes Using Preserved Lemons

greenwitch
Sat, 25 Jan 2020 20:05:25 +0000

I’ve made preserved lemons before with Meyer lemons. The rinds become soft enough to eat, especially with just a little bit of cooking.

If you add it to a pot of something, don’t add any other salt until you can taste the effect. It is quite strong.

I like drizzling the lemons (they were cut into vertical quarters) with olive oil, then liberally covering them with spices - cumin, cardamom, turmeric, etc., and then stuffing them under the skin on the breast of a whole chicken to roast. That’s my favorite thing to do with them. Don’t be afraid to stuff a lot in there! And in the cavity too.