Well, I do make my own sometimes but I also buy them. I put the whole preserved lemon in dishes (chopped up). I think they keep more or less indefinitely. They do work very well in fish dishes. You can just put them in the cavity of the fish before baking/steaming. But they can also go in fish stews especially with tomato based sauce.It's hard to find recipes for them. Do you use only the peel or do you also use the pulp in your recipes? Do you make your own preserved lemon or do you purchase it from a grocer? I put the lemons in a jar in December, so I'm wondering how much longer I can keep them. I'd hate to have to throw them out.