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I love using preserved lemon in vegetarian stews. How might I use it in a dessert?

Equipping the Pastry Kitchen

Fran Costigan - Equipping the Pastry Kitchen

Recorded

This event was on August 17, 2022

Not sure about the right tools to have in your kitchen? Spatula-Curious? Join Chef Fran Costigan as she discusses and shows you her must haves and her like to haves. Bring your questions, and your appetite!

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Question

Sarah VanderZanden

I love using preserved lemon in vegetarian stews. How might I use it in a dessert?

Answer

That would be really interesting because you know, I like a little bit of a salty taste and I love acid in Everything it just perks things up. So I think you can use it in any kind of a lemon. Desert or a citrus dessertThat would be really interesting because you know, I like a little bit of a salty taste and I love acid in Everything it just perks things up. So I think you can use it in any kind of a lemon. Desert or a citrus dessert.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.