Dehydrate the lemon peels in the sun, or alternatively in a dehydrator for up to 24 hours. You can also use a conventional oven set to its lowest temperature for six hours.
Place the dehydrated lemons in a blender and combine until they become a fine powder.
Add 1 tablespoon of the preserved lemon peel to 1 cup of salt to make a fragrant and delicious lemon salt great for soups, stews and pasta