Choose your preserving jar. I used a 1 liter Weck cylinder. This recipe is easy to adjust and very flexible but make sure you buy enough lemons to fill your jar and then adjust the quantities accordingly.
8 meyer lemons (you can use orange, regular lemons, limes, grapefruit)
1/4 cup sea salt
1 cinnamon stick (bruise it to release maximum flavor)
2-3 bay leaves
juice of one lemon
Scald your jar. Sprinkle some of the salt in the bottom of the jar. Wash and check the lemons for wax. 
Quarter the lemon but leave the wedges attached at one end. 
Sprinkle some of the salt into the quartered lemon. Layer the lemons, cinnamon, bay leaves and salt. Add the juice. Add enough boiling water to cover the lemons. 
Seal the jar. They can be stored at room temperature and need at least two weeks before the skins soften. One they’re opened, store in the refrigerator. Use them for stews and chicken dishes and of course, Artichoke and Preserved Lemon Soup. 
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