1/2 cup lemon juice
2 shallots minced
1/2 cup salt
1/2 cup sugar
Slice lemons 1/8-inch thick. Layer half the lemons slices and shallots in a pan. Sprinkle with 1/4 cup of salt, and 1/4 cup sugar.
Repeat layering process with remaining ingredients. Pour over with the 1/2 cup lemon juice. Cover the pan with plastic wrap making sure the plastic
touches the top layer of lemons. Leave the pan overnight or up to 48 hours. Rinse the lemon slices and use
as you would preserved lemons.
Yield: 5 lemons