Moroccan-Style Preserved Lemons - cooking recipe

Ingredients

1 lb lemon (about 4)
1/2 cup kosher salt
1/4 cup lemon juice (use more, if needed)

Preparation

Blanch 2 lemons in boiling water for 10 minutes; drain.
When cool enough to handle, cut each lemon with a sharp knife into 8 wedges and discard seeds.
Toss with kosher salt in a bowl and then pack the salted lemons into a jar or container with a tight-fitting lid.
Squeeze enough juice from remaining lemons to measure approximately 1/4 cup. If needed, add more juice to completely cover the lemons.
Put lid on jar and let lemons stand at room temperature, shaking gently once a day, for 5 days. Rinse lightly before use to remove excess salt.
If you have any preserved lemons left, you can put them -- along with the original lemon juice liquid -- into the refrigerator. Make sure the lemons are covered. (I usually put them into a smaller container so I won't have to add any additional lemon juice.) They will keep up to two weeks.