Preserved lemon

Ingredients

• 6 Meyer lemons

• 6Tbs coarse sea salt

Steps

• Sterilize a jar by filling it with boiling water for a minute, then emptying it

• Wash the lemons and cut a deep cross all the way from the top to within ½" from the base

• Stuff each lemon with 1 tablespoon of the salt and place in the jar

• Push the lemons in tightly so they are squeezed together tightly

• Seal the jar and leave in a cool place for 1-4 weeks before placing in the fridge. The longer you leave them, the better the flavor.