5 cups Kosher Salt
2 quarts Lemon Juice
1 cup Extra Virgin Olive Oil
Wash lemons thoroughly. Cut a criss-cross in the top of each lemon, cutting about half way through the body of the lemon.Line the bottom of an airtight container with a thick layer of salt.Place lemons cut side down into the salt. Completely cover lemons with salt.Slowly add lemon juice to saturate the lemon/salt mixture.Top with any remaining salt.Slowly pour olive oil onto the top.Store in a cool dry place for 4-6 weeks. Makes – 9 lemons
All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.