The tangy, sour flavor of preserved lemons is powerful, so a little goes a long way. Be sure to wash the preserved lemons before eating the rind. Discard the salty lemon pulp and slice the rinds for a variety of uses. They add brightness, salt and depth to tagines, stews, grain salads, dressings, relishes, roasted poultry, seafood, marinades and sauces. Add them to hummus or use as a garnish for labneh (fermented yogurt cheese). They’re also a delicious way to brighten up a stuffing or roasted vegetables. A jar of preserved lemons makes a wonderful gift for foodie friends.