If you make the Bittman version, it's a good idea to buy unwaxed lemons (usually organic). There's also a whole thread on the lemons here in the Hotline section:
http://bit.ly/TDrsBn
And if you want a quick fix, I love this recipe which makes a small and manageable amount: http://em-i-lis.com/wordpress/recipes-new-format/all-the-rest/easy-preserved-lemons/
There are multiple recipes, and depending on the amount of time you have you could go with any of these: http://www.epicurious.com/recipes/food/views/Preserved-Lemons-231570
http://www.epicurious.com/recipes/food/views/Moroccan-Style-Preserved-Lemons-238422
http://www.nytimes.com/2010/10/20/dining/20mini.html
5 Comments
http://bit.ly/TDrsBn
http://www.epicurious.com/recipes/food/views/Moroccan-Style-Preserved-Lemons-238422
http://www.nytimes.com/2010/10/20/dining/20mini.html