I haven't made it yet, but this looked delicious! http://www.foodnetwork.com/recipes/ina-garten/moroccan-chicken-tajine-recipe/index.html (and it was actually the preserved lemons that made me want to try it!)

Two really simple applications:

* I got this one from a three-ingredient-recipes cookbook my cousin gave me. Take a pound or two of potatoes and cut them into chunks; toss them in olive oil and lay them in a roasting pan. Tuck a few chunks of preserved lemon in between the potatoes. Then lay a 3-4 pound cut-up chicken on top of the potatoes. Add about a 1/2 of water to the bottom, and roast the whole pan for about an hour.

* It's also a good thing for bluefish fillets -- mush up a couple pieces of preserved lemon with some chopped herb, and maybe a little olive oil; then smear that on top of the bluefish fillets and broil.

You can add chopped up lemons and golden raisins to couscous as it's cooking, or risotto. They may also make an interesting addition to a lemon/mustard vinaigrette (chopped up) for salads.
Put on top of and inside a whole fish (like snapper) while roasting. Whole slices on top of salmon fillets while poaching. Add to a savory chutney.
good luck!

preserved lemon poundcake is a happy moment. i've used the bella cucina recipe, but there are plently online. enjoy!

i second the barefoot contessa recommendation.

Sandwich of Gruyere, Smoked Salmon, and thin slices of preserved lemon rind. Fry it up as a grilled cheese.
Absolutely amazing.

@rexroof: that sounds delicious! I'll have to try that!

I've done the Ina recipe. It's pretty good, and a great way to use preserved lemons.

I have a couple of preserved lemon recipes on my site:

http://www.cauldronsandcrockpots.com/category/things-to-make-with-preserved-lemons/

My favourite thing to do with them is to chop them through salads. They go especially well with meats and fish-- like poached salmon with some oven roasted tomatoes and preserved lemons and feta. Really yummy.

Think lemon and savoury salty- I use mine diced in stir fry, pasta, couscous, in olive tapenade on swordfish. YUM!

Substitute fresh lemons for preserved ones in the kitchn's feature of lemony risotto with shrimp

I second the tagine suggestions. Google around for more great tagine recipes.

Also, thin slices of preserved lemon rind on a gyro, doner kebab or shawarma is lovely.

IME, preserved lemons taste surprisingly good with anything with jalapenos in it.

Oh--and if you're buying them, you might consider making them from scratch. It's 'way cheaper and dead simple:

(a) Get lemons and salt (1) and a non-reactive container with a lid.
(b) Flick any stems off the lemons and quarter them. (2)
(c) Layer the lemons and salt in the container, pressing on the lemons a bit to bring out their juice.
(d) Put on the lid and wait a week. The juice will become this salty syrup and the lemon pulp will be seaweed-like and come right off the lemon peel. The peel is the part you cook with. (3)
__________
(1) You can add maybe a bay leaf or cinnamon stick or two if you want to get fancy. Add them in step (c).

(2) Or cut them most, but not all the way, into quarters, so they're like 4-petalled flowers.

(3) Last Christmas, I tried doing this (quartering, layering, waiting a week) with an orange and sugar instead of lemons and salt. The sugar doesn't penetrate the way salt does; if I did it again, I'd slice the orange thinner, and maybe add a pinch or two of salt for the electrolytes. (The result went into the blender [after removing the pulp] with about the same amount of sliced almonds, and then incorporated into a Scotch shortbread recipe, but I think it would have made an interesting pie--like Shaker-style Lemon, only with oranges.)

Just a warning: I recently made Ina's chicken tagine recipe, and it was REALLY salty & almost TOO lemony (even possible to be too lemony? yes!). Not sure if the preserved lemons you bought at the market are as salty as the lemons that her recipe calls for (she provides a recipe for making your own, which I followed), but if I were to make the recipe again, I would probably use only about a quarter of the recommended lemon peel. At any rate, you add the peel in toward the end, so if I were you, I would add it in slowly, and to taste. Hope I've saved your chicken tagine, if you decide to make it!

asparagus quinoa w/ preserved lemon:
http://exclusivegenerator.blogspot.com/2011/04/asparagus-quinoa-with-preserved-lemons.html