Preserved Lemons

Scrub unwaxed lemons and cut each one into quarters, stopping 1 cm short of the base so they hold together. Pack a tablespoon of coarse salt inside each one. Push them into a clean jar, pressing so the juice runs out. Add more salt between layers and top up with fresh lemon juice until they're covered. Seal the jar and leave it at room temperature for about a month, shaking it every few days, until the rind turns soft. Rinse before use. Chop the rind into tagines, grain salads and dressings, and throw the pulp out.