Sterilize one or two glass jars.

Wash and pat dry the lemons. Cut a deep cross onto the top of each lemon but make sure that each piece is still attached at the bottom.

Gently pull open the lemon and place a tablespoon of salt in each.

Place the salted lemons in the sterilized jars one by one and compress to bring out their juices. Add the bay leaves and add more the rest of the salt on top. Pack the lemons tightly and add the juiced lemons making sure the lemons are completely covered with the juices.

Tightly cover the jar with the lid. Place on a countertop away from direct sunlight. Shake the jar the first couple of days a few times and keep it for 1 month until the lemons are soft and ready, then move them to your fridge, they will keep well for 1 year.

Before using rinse the lemon preserve under cool water to wash away the extra salt and discard the pulp and the seeds, cut the peels into thin strips and add them in your cooking!! Brilliant Moroccan ingredient!!