8 T coarse salt, such as kosher salt
1/4 C lemon juice
1 C plain salt, more as needed
Quarter lemons lengthwise, leaving them joined at one end, like a flower. Open cut end gently; stuff each lemon with 1-2 T coarse salt. Place lemons in a jar; add lemon juice and 1 C regular salt. Lemons should be nearly immersed, add more salt as needed. Cover jar with tight-fitting lid. Place in bright window for three days. After three days, turn jar over and place in refrigerator or cool storage. Let the lemons age for three weeks before using. They will keep for two or three years.