Remember These?

A while back I brined Meyer lemons with the intention to dehydrate them and grind them into lemon salt. While I never did get a dehydrator I was reminded by a friend who is currently making her own trail foods that I could use the oven. Well, it took two days, and I had to grind them, dry the powder, and then regrind that, but now I have a jar of a nice lemon powder which is slightly salty with a hint of bay. Last night I baked some chicken sprinkled with this and it was just lovely! Glad to have another project completed. Not surprisingly, it smells a bit like the ground lime used in Persian cooking.