Wash the lemons well and pat them dry. Stand a lemon on its pointy end and cut almost all the way down through the center, leaving the pointy end intact. Make a second cut perpendicular to the first one. Repeat with 3 more lemons. Pack a tablespoon of salt into each lemon, working it into the exposed flesh, then place in a nonreactive quart jar or container with a tight-fitting lid. Place in a cool, dark place or the fridge and let sit for 2 to 3 days.
Squeeze the juice from the remaining 4 lemons over the preserved lemons to cover, pressing down if necessary to make sure all lemons are covered in juice. Replace the lid on the jar and let sit in a cool, dark place or the fridge for 4 weeks, shaking the container every couple of days to distribute the juices.
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