Psst…what does one do with preserved lemons? Traditionally, just the rind is used and it’s usually cut into thin slivers and added to olives, salads (green, grain, bean), salad dressings, pasta, or things like Moroccan chicken. I often use the whole thing, though, pulp and all. My mom has put the pulp in Bloody Marys before. Yum. If the whole idea of preserved lemons seems esoteric to you, you can substitute lemon zest when people like me call for them. If the idea just seems mildly esoteric, make a batch.