Preserved Moroccan lemon pulp

My second batch of preserved Moroccan lemons is in the curing stage, and I've almost used up all of the first batch. The tagine-type recipes all call for only the rind of the preserved lemons. I've been putting the pulp back into the jar. By the time I've used the last of the lemon rind I'll have about 1/3 jar of Moroccan preserved lemon pulp. Any ideas on what to use it for? It seems a shame to throw it out.

-Paul W.

[Jenise]

My second batch of preserved Moroccan lemons is in the curing stage, and I've almost used up all of the first batch. The tagine-type recipes all call for only the rind of the preserved lemons. I've been putting the pulp back into the jar. By the time I've used the last of the lemon rind I'll have about 1/3 jar of Moroccan preserved lemon pulp. Any ideas on what to use it for? It seems a shame to throw it out.

-Paul W.

Layer up: toast, ricotta, lemon pulp. Or make a parfait with ricotta, chopped tomatoes, marinated artichoke hearts, and lemon pulp--or stir the pulp into the ricotta to season it.

That said, no Morroccan recipe I can recall using called for only the rinds--and if it did, I ignored it. I love preserved lemons!

Hmmm. I like preserved lemons, too. A while back, I got a large bag of lemons for a dollar and preserved them myself. That said, in Moroccan-style dishes, I've always used the rind and whatever pulp is still extant. It's only the seeds that I don't eat.

Thanks for the advice. The recipe I got (from Food52 I think) says just use the rinds. I'll ignore that in the future.

-Paul W.