The peel of these easily prepared preserved lemons can be used in a variety of Moroccan dishes.
Slice off the ends of the lemons and cut them into four pieces (as seen in photo).
Place in an eight-ounce jar, packing tightly. Depending on the size of the lemon, you might have extra lemon halves. Pour in four tablespoons of salt.
Enough juice should squeeze out of the lemons when you pack them to cover the lemons. If there is not enough, squeeze the extra lemons until the juice covers the lemons.
Give the jar a good shake and store in a cool, dark place for one week.
Open the jar, remove the mostly dissolved flesh of the lemons, and rinse under cold water before using.