When using preserved lemons, to wash each lemon to remove the brine and scoop out the pulp within, which will be too salty; the thin skin is all you need to impart the flavour. They can be used in stews or tagines, or chopped finely and added to couscous dishes or salads. Often a recipe will only require a half or even a quarter of a preserved lemon to make the dish its own. Try using a quarter or a half of a preserved lemon in a dish where you might have used lemon juice or zest and see what new flavours you get.
