Preserving lemons (and limes) is an easy way to put that extra citrus to use.  The fruit ferments in salty brine of its own juice, salt and spices at room temperature for one month.  After one month passes the jars can be moved to the fridge to stop the fermentation process. The entire lemon (skin, pith, and flesh) will now be soft & completely edible.

I had close to a cup of left over ricotta from the stuffed zucchini blossom recipe and couldn’t let it go to waste.

I made a quick deconstructed cannoli.

1 cup ricotta
~1/4 cup confectioners sugar
1 teaspoon pure vanilla extract
1 tablespoon lemon juice
1 tablespoon lemon zest for garnish

Tasted great like a lemony cannoli filling pudding, but would have worked much better with an anise wafer or something crunchy to complete the idea.

Maybe next time.