Preserved Lemons
Recipe courtesy Emeril Lagasse, 2000

2 dozen medium size fresh lemons
Sea salt
1 quart glass jar with lid

Slice each lemon in half. In a mixing bowl, toss the lemons generously with salt. Place half of the lemons in the quart jar. Juice the remaining lemons and pour into the jar. Fill the jar to the top. Secure the lid and let sit in a cool dry place for at least 3 days. The lemons, can set longer and will keep in the refrigerator.

Yield: 1 quart