Preserved Lemons (Makes 2 to 3 Lemons)
Copyright 2010, Gail Arnold, All Rights Reserved
Photo: Quentin Bacon
2 tablespoons kosher salt
Preheat the oven to 250 degrees.
Cut the lemons into sixths, lengthwise, sprinkle with the salt and place in a non-corrosive dish (glass is good). Cover the lemons with water and cook in the oven for 3 hours. Allow to cool and then refrigerate.
Note: The lemons can be refrigerated for up to 6 months as long as they are covered and stored in a glass canning jar.