Preserved lemons are the darlings of the citrus season. They make the perfect counterpoint to a dreary winter’s day by adding wonderful bright flavors to slow cooked dishes like beans and grains, braised meats, salads, pancakes and sweets. And they make a fabulous addition to a martini.
Most preserved lemon recipes call for leaving the lemons mostly whole, but you use only the peel. To save a step and make them a little quicker to use in week night meals, I juice the lemons then scrape out the membranes. This way I can grab a peel and go, without having to deal with the pulp. A recipe for Lentils with Hot Paprika and Preserved Lemons follows the instructions for preserving the lemons. The dish is a perfect antidote for the winter blues.