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Quick Preserved Lemons

INGREDIENTS:
6 Thin Skinned Lemons, Scrubbed, Trimmed at Both Ends, and Sliced into 6 Wedges
6 tbs Coarse Salt
1-3 cups Fresh Lemon Juice

DIRECTIONS:

Preheat the oven to 200°F.

In a baking dish just large enough to hold the lemons in one layer, toss the lemons with salt and pour enough lemon juice over them to just cover.

Bake, covered, for 3 hours, stirring occasionally. Let the lemons cool and transfer them with their brine to an airtight container.

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