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PAT the preserved lemon(s) or lemon quarters dry (or wash and dry if you want less salt), scrape out the pulp and reserve for another use, then finely dice the rinds.
STIR the preserved lemons and about 20 grinds of coarsely ground black pepper into the yogurt or labneh. Chill 2 hours or overnight to let flavors develop, if possible. Serve sprinkled with diced preserved lemon and more pepper as a dip, or use as a sandwich spread or main dish sauce.