I get asked so often how to use preserved lemons in cooking and baking, that I decided to expand my usual response into a post.
From what I have noticed, home cooks tend to purchase a jar of preserved lemons for a specific recipe – and then stuff the remainder in the back of the fridge for a year or two. Others get fired up over a DIY recipe, like my Spiced Preserved Lemons, but then don’t know what on earth to do with them afterward.
I use preserved lemons in practically everything. I should state from the beginning that I am a longtime devotee to preserved lemons and always have a jar or two in my refrigerator. Hopefully by the end of this post you are both inspired to stock your pantry permanently with preserved lemons and feel confident adding them to your cooking and baking.