From The New American Olive Oil: Profiles of Artisan Producers and 75 Recipes by Fran Gage
Makes 1 pint
This recipe is also great with Eureka lemons, the variety most commonly stocked in stores.
About 2 pounds Meyer lemons
1/4 cup (2 ounces) fine sea salt
1 bay leaf
1. Cut 3 lemons (or enough to make about 9 ounces) into quarters. Remove any visible seeds. Put them in a bowl and toss with the salt.
2. Put the bay leaf in the bottom of a clean pint jar. Tightly pack the lemon quarters in the jar. Add any salt remaining in the bowl.
3. Juice about a pound of the remaining lemons. Pour the juice over the lemons in the jar, making sure that all are covered. Juice more of the remaining lemons if needed. Press a round of parchment paper on top of the lemons to keep them submerged. Affix a lid and refrigerate for 1 month before using. The lemons will keep for several months in the refrigerator.