What a brilliant idea...preserved lemons! Apparently they taste unbelievably wonderful in Moroccan food. Which I don't cook. But I know several who might be willing to try, and perhaps they will let me taste test??
It is really quite easy...salt, lemons, more salt, more salt, and some added lemon juice. Just don't believe those Moroccan women when they tell you to quarter the lemons so they flower out. Cut them all the way, because they DO NOT fit in the jar like they do in those fancy internet pictures no matter how hard you pry and maneuver them. There is no kitchen tool to make it work, and trust me, I tried all of them.
This Christmas, the wedge method rules!