Small thin-skinned lemons preserved in brine and lemon juice. Preserved lemons are essentially a type of pickle. Used widely in Middle Eastern, North African and South Asian cooking, savoury, tangy preserved lemons add a depth of flavour that lemons and salt alone cannot. You can use every part of the lemons (including the brine) in different preparations, but be aware that the flesh will have absorbed the most salt, so if you plan to use more than the peel you may want to rinse a cut preserved lemon with fresh water before using. If you have a recipe that calls for preserved lemon puree or paste, just remove any pits and process in a food processor until smooth.
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