I had never used preserved lemons before, but recently I came across at least two different recipes I wanted to try that called for them. I ended up buying some for the first recipe, that wasn’t from a book, but then I saw there was a recipe to make them in both this book, Outlander Kitchen (2) and also It’s Always Freezer season. (They are practically the same, so I probably won’t be making the other one on camera, but I will be checking for more recipes using them in that book now that I have these!)
I actually started these back at the end of July, but they take weeks to soften before they’re ready to use. I think at four weeks they would have been usable, but with all the other things happening in my life it took at least six before I actually used them. That’s fine; they’ll last at least six months in the fridge.
So…now that I have a ton of these, what else should I use them for?
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