Preserved lemons two ways, by Alexandra Cooks. The longer they sit, the better the flavor. (If a piece of lemon isn't covered, it develops a white mold that's harmless & just needs to be washed off.) Before using, scoop out & discard the pulp, then rinse the lemon peel under the tap to get rid of the salt. A jar of preserved lemons - lemons, salt, & juice - can also be puréed & stored. Use spoonfuls of the puréed preserves in various dishes.