This is the first recipe that we have tried from a book called Mediterranean Hot and Spicy, by Aglaia Kremezi. You can chop up the lemon peel and mix it with a salad or even eat it by itself! And the oil should take on the flavor of the lemons and work well in dressings or marinades, or wherever "preserved lemons" are called for. If nothing else, you will have a cool looking jar on your countertop. It stays fresh 3-6 months in the fridge, but we have it out at room temperature for now to let the flavors develop. So yes, we haven't even tasted it yet.
4-6 tablespoons sea salt
2-3 dried chilis
extra virgin olive oil
Wash the lemons and dry thoroughly. Slice them 1/8 of an inch thick, placing the slices in a colander. Sprinkle the first layer very generously with salt. Form new layers of lemon slices and salt until you run out of both. Place the colander over a bowl in the refrigerator and let the moisture drip out of the lemons. After 24 hours, place the lemon slices on a couple paper towels and carefully press down with more towels to extract most of the remaining moisture. Cut the chilis with a pair of scissors almost up to the stem. Layer the slices in a large jar, placing the peppers in between a couple of the slices. Cover the lemons completely with extra virgin olive oil. It should take some time for the flavors to mix, maybe even a couple of weeks.