Source: Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook by Kristen Miglore. Original source: Canal House Notes: If you recall, after I took my Moroccan Cooking Class last fall, I puréed my batch of preserved lemons, which is what the chef does. If you did this as well, start with a teaspoon of the purée and add more if necessary. The beauty of the purée is that it dissolves so nicely into whatever it is being used.