Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
hardlikearmour is a trusted home cook.
There are multiple recipes, and depending on the amount of time you have you could go with any of these: http://www.epicurious.com...
Emily is a trusted source on General Cooking.
And if you want a quick fix, I love this recipe which makes a small and manageable amount: http://em-i-lis.com/wordpress...
Mark Bittman has a quickie version you can find on the NYT link for preserved lemons. I've made it many times and it lasts forever in the frig.NJOY!!!
Diana B is a trusted home cook.
Link to the recipe CHeeb references: http://www.nytimes.com...
Pegeen is a trusted home cook.
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:
A food allergy that's so much more than a food allergy.
How I Reclaimed Filipino Food
How to Manage Your Linens
Don't Miss the Hits
Tokyo's "Black & White" Coffee
Chill All Day