Curing Miniature "lemons"

That is a great answer. 2 great answers, actually, the one about sequins and patent leather and the rejoinder about Dorothy. Great idea, Pegeen, the "cooking phrase of the week".

What a great phrase is that?! (That he couldn't sleep if there were no lemons in the house.) I will remember that every time I buy a lemon. If Food52 had a "cooking phrase of the week feature," that should be the winner.
There are some great cooking phrases that never leave you. When I asked my grandmother why some people's soda bread had raisins and some people's had caraway, she said you could have sequins or patent leather, but not both at the same time. (I mentioned that it was traditionally either/or in a post here last year about soda bread and some clever person responded - I wish I could remember her name - "Unless you are Dorothy.")

Jam... or a great curd for a tart! Now I have to find them. (I'd eat lemons like oranges if I didn't know that would make the enamel screech off my teeth.)

Thanks. Lemon or lime and kumquat sounds great. I was thinking of making some avgolemono soup. They could be an interesting variation if I can find them.

They are also a bit seedy. I think they'd make a great jam. I got them at Fairway; I never see them at my local WF.

I looked over the website. It jogged my memory. I think they are limequats. So I suppose they are a kumquat-lime cross. Very very tart, the fruit is very tender and does not last long in the fridge. The skin is sweet. They are bright yellow.

I plan to check the local Whole Foods to see if they have any small lemons. It's always nice to have a fresh flavor during the winter. Do you think it could be one of these varieties?
https://www.fourwindsgrowers.com/our-citrus-trees/lemon/principal-lemon-varieties.html

Pegeen, I do the same thing, quarter them, leaving the end attached, then pry them open a bit halfwise, sprinkle salt, then pry them 90º the other way and sprinkle salt. I put a layer of salt on the bottom of the jar, layer lemons with salt in between, squeeze them all tight till I can't fit any more, top with salt and lemon juice, then leave for a month, shaking every day. This batch should be interesting!

Creamtea, I don't think there is a "safety" level as long as you're preserving them in the refrigerator. Just turn the jars upside down every day to shift the salt and lemon juice. Your proportions sound fine to me. I would love to know what kind of lemons those are.
I cut lemons almost all the way down to the stem end into quarters, pry open the quarters without splitting the lemon apart, and stuff the centers of each lemon with salt, then stuff each lemon into a jar, tight, until no more fit. Then fill the jar to the top with fresh lemon juice. I wait 30 days but since your lemons are small and thin-skinned, you may not need to wait so long.