Instructions: * Cut each lemon into wedges.

Place the lemon wedges in a clean 1 quart heavy glass or ceramic container with a large opening. Add the lemon juice and salt and mix well with the lemons. Add warm water to cover the lemons. Cover the surface of the mixture with plastic wrap and top with a saucer to weigh down the lemons and keep them submerged.

Let sit at room temperature for 5 days. After 5 days the lemons will be ready for use, though 3 to 4 more days will make softer, less pungent lemons.

To store, refrigerate the preserve lemons in their brine for up to 2 weeks. To use, rinse the lemon wedges of excess brine and salt.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.