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Preserved lemons with regular lemons?
http://www.cookaholics.org/viewtopic.php?f=23&t=462		 Page 1 of 1
Author:  TheFuzzy [ Tue Jun 30, 2009 10:02 pm ]
Post subject:  Preserved lemons with regular lemons?
All,

I've always done my preserved lemons using Meyer lemons. However, we didn't get any this year due to the weather. Do regular thick-skinned lemons work OK?
Author:  leenagrace [ Wed Jul 01, 2009 12:38 am ]
Post subject:  Re: Preserved lemons with regular lemons?
Yes they do work fine, Fuzzy. Go for it.

I actually have a couple I should do too, from that last hurray of the AZ lemon trees. Then again, I adore having lemonade made with those homegrown lemons. Always a dilemma of choice...
Author:  auntcy1 [ Wed Jul 01, 2009 1:01 pm ]
Post subject:  Re: Preserved lemons with regular lemons?
Would love it if you would share how you use Preserved Lemons. I made some last year but never got around to suing them.
Thanks
Nancy
Author:  leenagrace [ Thu Jul 02, 2009 2:03 am ]
Post subject:  Re: Preserved lemons with regular lemons?
Nancy,

Like you, I didn't use mine up when I made them a couple years ago and haven't made themsince. But I did use some and liked them. I minced or chopped them and added to things like: pasta, potatoes, couscous, rice, tuna salad, green cooked veggies like beans, brussel sprouts, even in pot roast. I've put them in both hot versions and cold of pasta/potato dishes. They taste a lot like capers or salty olives so anywhere you'd put those, you can sub these lemons. I rinsed them a bit and used mostly just the peel but if you want sour, you can use some of the flesh too. Lots of options.
Author:  TheFuzzy [ Sat Jul 11, 2009 5:10 pm ]
Post subject:  Re: Preserved lemons with regular lemons?
Nancy,

I made a variation of this recipe: http://www.epicurious.com/recipes/food/ ... mon-102250 a few times and it was a great use of the lemons.

I use the last of mine up recently in another couscous recipe from Paula Wolfert. They're also good cooked on fish.
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