Thank you all for the kind words. The taste of the lemon is very sharp, but is absolutely delicious when paired with a rich cheese. They were put on pre-bake.
Making them is easy. Get some meyer lemons. Cut them into quarters but don't go all the way through to the bottom, so they open like a flower. Put a heaping tablespoon or so of kosher salt (or sea salt) into the middle of the lemon, and close the quarters in. Press them into a hipped jar (the hipped jar keeps the lemons down). Repeat until the jar is stuffed, squeezing the lemons together. Push in some black peppercorns, a stick or two of cinnamon, a bay leaf, a sprinkle of salt, and then fill with freshly squeezed lemon juice until filled. Put the top on and let sit for 2 weeks at room temp, swishing the jar every couple of days. Then put in fridge. It will keep pretty much indefinitely. Take out a quarter and slice as needed to add to soups, stews, pizza, etc. If you cook with them, they will add saltiness to the dish.
John
