Ages ago - like last year - I made some preserved lemons. And I have made some more since my lemony friend gave me another big bag and I have used all the previous year's supplies up. She also gave me eggs from her free range hens. They are so free range she has to hunt for them! So I think some lemon curd will be coming up real soon.
Preserved Lemons from the Cuisine magazine (Sept. 2001 28 pg. 56)
1/2 cup coarse sea salt (I used rock salt)
1 litre preserving jar, thoroughly washed in boiling water
Wash and dry the lemons. If you use store bought lemons you will have to really scrub them to remove the wax coating (and any pesticide that might remain). Cut a thin slice from the top and bottom of each lemon.
Cut through each lemon vertically leaving about 1 cm at the base i.e. don't cut right through. Turn upside down and rotate. Make another vertical cut top to bottom, again leaving 1 cm at the base. You will have 4 quarters that are all still attached.
Gently open up the cuts in the lemons and fill with as much salt as possible (about 1 T per cut). Hold one cut end together while you fill the other to prevent salt spilling out. I hold it over the jar because I can never prevent it entirely.
Carefully squeeze the lemons into the clean jar, compressing them as you go so some juice comes out, but try and retain their shape as much as possible.
Fill the jar halfway with extra lemon juice if necessary. I find I have to squeeze extra to make up the difference; must be my lemons or something. I add some peppercorns and a bay leaf too. You can also add cinnamon sticks, cloves, dried chillies, toasted coriander seeds, or toasted cumin seeds. Wipe the top of the jar clean with a cloth dipped in boiling water, then seal.
Store in a cool place (not the fridge) for 1 month before using. The lemons release more juice while pickling. Turn the jar a few times during the month.
Before using, rinse and dry the lemons. Remove and discard the flesh, then use the peel as required.
Search here for recipes using preserved lemons.
I also made candied lemon peel with the rinds of the lemons I used to squeeze the extra juice from. I tell you - that stuff is moreish.