Instructions

1. Juice 6 of the lemons and set the juice aside.
2. Partially quarter each of the remaining lemons so they stay together at the stem end.
3. Pack about 2 t salt into the center of each lemon, re-form the lemons and place in a large zip-lock plastic bag.
4. Cover the lemons halfway with salt. Add the reserved juice.
5. Pack the lemons tightly in the bag, squeeze out any air and close the bag.
6. Freeze overnight.
7. Remove the lemons from the freezer, defrost and use for cooking.
8. Pack any unused lemons tightly into a mason jar, adding lemon juice and enough salt to cover the lemons.
9. Refrigerate until using. (She says they keep for 6 months, most recipes say 1 year).
10. Rinse off the salt and proceed with cooking.