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1
Wash and dry a 1-quart glass jar with a tightly fitting lid.
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2
Pour a layer of sea salt over the bottom and set aside.
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3
Trim off 1 inch from one end of each lemon.
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4
Quarter each lemon lengthwise but not all the way; leave each intact at its uncut end.
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5
Hold 1 of the lemons over a mixing bowl, spread it open, and fill it up with sea salt.
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6
Place in the jar and repeat with another lemon.
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7
Press firmly on the lemons as you add them to the jar.
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8
Pour salt into the jar to fill the spaces between the lemons.
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9
Repeat, making three layers of lemons and salt (using the salt collected in the bowl), sprinkling each layer with about 1 teaspoon of salt.
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10
Seal the jar.
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11
Refrigerate at least 2 weeks before using.
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12
The lemons are best after 3 months and will keep up to a year.
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13
To use a preserved lemon, cut through the attached end.
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14
Use a paring knife to cut away all lemon flesh and pith from the yellow zest.
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15
Discard all but the zest.
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16
Use as directed in the recipes or blanch the zest briefly, dice or julienne, and add to salads, stews, or grain dishes.
