Add 2 tablespoons of salt in a sterilized quart canning jar. Cut the stems and tips off the lemons. Turn the lemons up on one end and slice into quarters, stopping about 1/2" from the bottom of the lemon, so that the lemon is sectioned but still in one piece. Sprinkle 1 tablespoon of salt into the center of each lemon.

Press the lemons into the jar, squishing to extract the juice as you go, pressing down on the bottom lemons from above each time a new lemon is added. Continue packing until the jar is packed full. The juice should cover the top of the lemons. Add extra lemon juice if necessary, and then top with a few tablespoons of salt.

Cover the jar and place in the refrigerator. Agitate it and turn it occasionally so that the juice is getting distributed between all parts of the lemon. Allow it to rest, sealed, for three weeks before using.

To use, rinse a lemon thoroughly and remove the flesh. Chop the rind and add to dishes that call for preserved lemons. Store in the refrigerator and use within 5-6 months.