Preserved lemons are commonly used in Moroccan cooking. I love Moroccan foods with their aromatic cinnamon, cardamom, saffron and rosewater. I often use Meyer lemons, a cross between a lemon and a mandarin orange. They are sweeter and less acidic.
These preserved lemons will keep in the refrigerator for several months and I almost always have some on hand.
1 jar with a tightly fitting lid
lemons to fill the jar
lemons to make juice to fill the jar
Slice the lemons into quarters without cutting completely through so they still hold in one piece.
Rub the cut edges with coarse salt and stuff into the jar until the jar is filled. Alternate with more coarse salt. End with more salt. Fill the jar with fresh squeezed lemon juice. Seal.
Leave the jar on the countertop for one or two days so the juice is more quickly released from the lemon. Then refrigerate for 2 - 4 weeks before using.