This traditional Moroccan condiment, also known as leems or country lemon, is essential to making authentic cuisine. Preserved in salt brine, both the flesh and the rind can be used after rinsing. Cut into thin slices or blanche to remove the salt and bring out the natural mild sweetness.
Lemon, red pepper, brine solution (water, salt).
Preserved lemons are mildly tart and have an intense lemon flavor that can’t be duplicated by lemon or lime juice. Most recipes will call for the rind to be used, but stews require the flesh. Try it in lamb, chicken or vegetable tagines. In addition, these are great in salads, salsas and with fish. Refrigerate after opening.