Preserved Meyer Lemons - cooking recipe

Ingredients

2 1/2 - 3 lbs meyer lemons (10 to 12)
2/3 cup coarse salt
1/4 cup olive oil
canning jar (pint, quart, your preference)

Preparation

Blanch 6 Meyer lemons in boiling water 5 minutes.
When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar(s).
Squeeze enough juice from remaining lemons to measure 1 cup.
Add enough juice to cover lemons and cover jar(s) with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil and chill.
Cooks' note:
Preserved lemons keep, chilled, up to 1 year.