"Kate B" > wrote in message
hlink.net...

> Does anyone know whether the pulp is used and if so under what
circumstances?

The pulp is not used that I know of and I use lots of preserved lemon. It
is really too salty for the amount of lemon juice in it. The real lemony
flavour and aroma is of course in the skin not the juice or pulp. You can
however re-cycle the pulp to some extent by using it as the basis of the
next batch of preserves, provided that it hasn't gone too brown and
oxidised.

>
> I'm also interested in any tried and tasty recipes for preserved lemon.

It is used extensively in Moroccan cooking. Google for (for example)
"tarjine" or "targine"
I also use it as a garnish on things like lemon chicken.

BTW you can also preserve limes in the same way and they turn out VERY
yummy.

David