6 Meyer lemons plus 1 for juicing or 5-6 small conventional lemons
6 tablespoons coarse kosher salt, plus more for filling your jar
Wash and dry lemons. Using a sharp knife, quarter the lemons lengthwise, leaving the bottom tip intact so that lemon holds together despite the cuts.
Fill the inside of each lemon with 1 tablespoon coarse kosher salt. Sprinkle salt to cover the bottom of a large, clean jar. Begin packing the lemons in the jar, sprinkling salt between each layer. Push the lemons down as needed to fit them all in and release some of their juice.
If the released juices don’t come halfway up the jar, add the juice of 1-2 lemons, as needed. Seal and leave on the counter for a week, shaking the jar daily to continually re-distribute the juice and salt. Place in the refrigerator for up to 6 months. Lemons will be ready for use after 1 month.
To use, use clean fingers or a fork to pull out a lemon. Rinse the salt off and use as required. The rind is the best part.