The first known recipe for preserved lemons is from Ibn Jumay, a doctor in Egypt during the 12th century.
This is the same method but blended.
Salty and tarty. Add a spoon to pancake batter, salad dressings, warm water, greek yogurt, salsa verde, meatballs, the list is limitless. Just don’t rub it in your eyes.
These are a small batch of meyer lemons sourced from New Orleans.