I made a large batch of preserved lemons using Judy Rodgers recipe in "The
Zuni Cafe Cookbook" (a GREAT cookbook btw!) about a month ago and they are
now ready for consumption. As far as I can tell they should be rinsed and
seeded before use (Rodgers includes only one specific recipe - a butter
caper preserved lemon sauce that sounds delicious) but several recipes on
the net specified not to use the pulp. Does anyone know whether the pulp is
used and if so under what circumstances?

I'm also interested in any tried and tasty recipes for preserved lemon. I
am going to try it in my osso buco recipe which I posted in the past
("braised veal shanks with olives, capers and gremolata") but use preserved
lemon instead of lemon zest. It seems like it would be a natural addition
to any style braised fish dish with tomatoes and olives. I suppose you
could use it in just about any dish that calls for lemon zest.

Thanks in advance!

Kate