So I have been hell-bent on learning Moroccan cooking the past year or so and I am finally getting to it. First I picked the olives and now I have the preserved lemons on the way. Elise gave me some fresh Meyer lemons to use so I can't wait to see how their sweet flavor develops. Preserved lemons can be a bit testy and go bad easily so I decided to make them in two different ways.
Method 1: I cut the lemons into most quarters, though still connected at the base, and packed them with salt. The method is in detail on Simply Recipes.
Method 2: I just cut the lemons into quarters all the way through and alternated layers of lemons and salt (a mixture of sea salt and kosher salt). I also used some coriander and bay leaves in this jar for a bit of extra flavor. Afterwards I topped it off with a bit more salt and lemon juice.
The end result should give me some nice preserved lemons. The fruit isn't really usable which is fine because the peel is what you want. Chopped up into tagines or other dishes they give a heady perfume of fruit, salt, and citrus which just permeates the dish.
Wish them luck!