Preserved lemons have a deep, salty, fermented flavour and are a great addition to risotto, chicken and fish dishes, or chopped into couscous with some harissa spice.
Cut the 4 lemons lengthwise into quarters, stopping just before the bottom so that lemons stay intact
Working over a bowl, sprinkle as much salt in between the quarters
Close the quarters and place into a large mason jar, intact side down
Repeat with the remaining lemons
Pour the salt and lemon juice (remaining in the bowl) into the jar
Sprinkle the rest of the salt into the jar and squeeze the juice of the rest of the lemons to fill the jar and to cover the lemons completely
Seal the jar tightly and store in the refrigerator
Give the jars a shake every day for 4 to 5 days
Ready when glossy and soft, approximately 6 to 8 weeks
Use the rind and the fleshy pulp to add zip to salads, pasta, and meat dishes
Remember to choose lemons that are all yellow with no green patches
Notes
As an alternative, you could use olive oil instead of lemon juice to fill the jar and include some sliced chillies. The added bonus of this method is the oil is delicious drizzled over couscous or rice and even grilled lamb chops.