Here is my Preserved Lemons recipe that I was talking about with Anne-Marie Middlemast on ABC Local Radio recently.
220g coarse sea salt
4 fresh bay leaves
2 cinnamon sticks
Squeeze the juice from 6 lemons into a bowl. Cut a deep cross into the top of the remaining lemons, cutting almost, but not all the way, down to the bottom of each lemon (making sure they are still joined at the bottom).
Sprinkle a tablespoon of salt inside each cut lemon then push the halves back together and place in the jar. Layer the remaining salt, bay leaves and cinnamon sticks between the lemons. Keep doing this until you reach the top of the jar. Pour the remainder lemon juice and top up with water. Seal and keep in a dark, cool place and after a month they’ll be ready to go!