They keep well in the fridge because, after all, they are preserved!  Keep them refrigerated, and if they’re in brine, these lemons will last up to a year.  It means you don’t need to rush to use them up.  Any time you’d normally add lemon zest or a squeeze of juice to a recipe, use some preserved lemon and be confident with the result.

You can eat the whole lemon, rind and all — though we’d recommend removing the seeds first.  Rinse briefly under cool water to remove excess salt and chop before adding to your dish.  Under the influence of salt, the rind and pith’s intense bitterness mellows and develops a sunny, lemony character. Try a piece of the preserved lemon on its own, and you’ll understand what we mean!