I used up the last of the Meyer lemon bounty by cutting the lemons almost all the way through into quarters, packing them with Kosher Salt, and stuffing them into jars with lemon juice to cover. These will stay on a shelf for four weeks. I’ll turn them every day. After this, the lemons can be used whole after rinsing the salt off. The rind becomes soft, especially since Meyers have thin skins.
- Preserved Lemons (Fine Cooking #53, November 2002, p. 34)