Step 1

Wash the lemons.  Make sure to remove any waxy residue.

Step 2

Trim the ends and discard.

Step 3

Slice into ¼ inch slices and remove the seeds.

Step 4

Combine the sliced lemons, lemon juice, water, salt and herbs (if using) in a small saucepan and simmer over medium-low heat and cover.  TIP:  Check often to make sure the liquid hasn't evaporated.  Add more water or lemon juice if needed.

Step 5

Simmer until the rinds are tender and translucent, 10-15 minutes.

Step 6

Let cool completely.

Step 7

Remove any herbs, if using.

Step 8

Transfer to a blender (I like to use my Nutribullet for this) and puree until thick and smooth (think baby food consistency).  If too thick, add water or more lemon juice, 1 teaspoon at a time.

Step 9

Store in a small airtight jar and refrigerate for up to two weeks or freeze (see Note).