5 large Meyer lemons, scrubbed to remove wax, and dried
3/4 cups coarse sea salt.
Olive oil, as needed (do not use best-quality oil for this recipe)
Wash a large glass jar with abundant, very hot water and soap; rinse well and dry. Wash your hands well.
Cut each lemon in quarters, but not all the way through; leave connected at the base like a flower.
Pack 2 tablespoons of salt into the center, then squeeze back together and place in the jar.
Continue partially quartering and packing with salt. Squeeze the lemons down into an even layer and place a sheet of plastic wrap over the top, pressing it down so it touches the top of the lemons.
Let stand in a sunny place for one week, pressing the top of the lemons every day to compact them further.
By the end of the week, the lemons will have flattened and be covered with a layer of juice; they are now ready to use.
Gently pour about 1/2 inch of olive oil over the top to keep out the oxygen, and refrigerate for at least one week before using, and up to six months. When using, retrieve a lemon with clean tongs—not your fingers—and rinse well.
Trim away and discard the remainder of the inner flesh, then chop or sliver the preserved rind as needed.