Preserved Lemons

I just love using preserved lemons to add an intense bit of lemon tartness to dishes, savory or sweet. In many recipes where I call for these, you can substitute lemon zest, but it’s just not the same. Just remember that when you are using lemon rinds, it’s important to remove all of the pith before using, as that’s where the lemon’s bitterness hides and your end result will overpower a dish very easily. Also, you want to cut the lemon peels as thinly as possible. They’re very intense and a little goes a long way!