Speaking of preserved citrus:
A few months ago, I noticed fresh makrout/makrood/kaffir limes at a SE Asian grocery in my nabe. They're the really bumpy looking limes.
I'm not sure what the season is, but I rarely see these fresh. I bought a dozen and decided to put most of them up in the same fashion as Moroccan preserved lemons.
They've worked really well in Thai dishes; better than the lime leaves. Especialiy in tom kha gai. I was pleased that the unique fragrance came through.
And, yes, I remove the flesh and rinse the peels before using.