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Nov 14, 2007 12:37 PM

Preserved lemon substitute

Cooking with my tagine tonight and recipe calls for preserved lemon. Can't find it here in town and don't have a month to make my own. Thinking of substituting some lemon rind. Anyone have other ideas?

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  1. I have a "Moroccan Chicken " recipe that I finish with candied lemon peel. I don't take the whole rind, but more than just the zest...boil, drain, repeat, boil w/ sugar water, dry. It doesn't take too long.

    1. Try just slicing a whole lemon very thinly. It will break down during cooking and be tender and delicious. Not sure how big your tagine is, but you probably just need one lemon. Too much and it could make things bitter.
      Here in N. California our Meyers have just resurfaced, if you could find one of those it'd be very good.