Step #1 Quarter lemons lengthwise & put in a noncorrosive airtight container.
Step #2 Freeze for 8 hrs.
Step #3 Add 1 tbsp rock/kosher salt per lemon(in this case 4 Tbsp.
Step #4 ).
Step #5 Store airtight at about room temp for 6 days; shake every once in awhile.
Step #6 Use as suggested in your recipes.
Step #7 To store, chill up to 1 year sealed well (color *can* darken a bit, fine to use).
Step #8 I use organic lemons that are unwaxed.
Step #9 PLEASE do not use waxed lemons!
When ready to use rinse well under running cold running water & remove the pulp with a sharp knife, discarding.
Step #10 The rind is all of a preserved lemon which is used & can be left quartered or julienned.
Step #11 The "COOKING TIME" is "THE FREEZING AND CURING TIME.