Preserved lemon is the key ingredient in many Moroccan dishes such as tagines. They are often combined in various ways with olives, artichokes, seafood, veal, chicken, and rice. 

The pickled pulp and liquid can be used in Bloody Marys and other beverages where lemon and salt are used. The flavour also combines well with horseradish, as in American-style cocktail sauce.

Lemon pickle is often used as a home remedy for stomach disorders, and its value is said to increase as it matures.