Recipe - Preserving Lemons

8 Lemons; (8 to 12)
Maldon sea salt

Preheat the oven to 140?C/275?F/gas mark 1. Wash a 450g (1lb) jar, dry it
well and put in the oven for 30 minutes.

Quarter 5 lemons keeping them attached at one end and rub salt into the cut
sides of each. Pack into the jar, pressing down to squeeze them all in.

Squeeze the juice from 3 more lemons and pour in to the jar. The lemons
must be completely covered, so squeeze more juice if needed. Cover with an
airtight lid and keep for 1 week before using.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.