It has only been a week since I prepared ours, but I pulled one out yesterday to include in a roast chicken marinade and realised that a week in the salt has already made the rind more edible than before, loved the extra octave it brought to the roast.

Am posting now to say thank you as yesterday’s foray into the lemon pot signalled that I could use some to combine with fresh lemon juice and add to some pancakes (it’s Pancake Day in the U.K. today). What a hit! The most intensely lemony pancakes we’ve ever had. Yum!

We were discussing the taste and how great that they aren’t anything like any of the commercial preserved lemons we’ve ever tried, which smell and taste like cleaning products. And no excessive bitterness.