If you are into Arabic cuisine like me, you can make salted lemons and use them in something fabulous and colourful like Chicken Chermoula or some aromatic Arabic fish dishes. here is one of the recipes for salted lemons:

7 lemons, 6 tablesppons of rough sea salt, a pickling jar for 3/6-1 liter

rinse the lemons in hot water
make 4 incisions into each of 6 lemons. they should be lengthwise, about 1cm deep, and do not cut the lemons apart and fill them tighly into the jar.
use one teaspoon of salt for each lemon and stuff it into the incisions. Squeeze the 7th lemon and strain the juice over the other lemons.
cover the lemons with the rest of the salt and then cover them with boiling water. close jar immediate, put into fridge and marinate. My book says here 3 weeks, but I had another recipe for 5 days, and that seemed to work too.

Chicken Chermoula with salted lemons, zucchini,olives and Turkish paprika (or other colourful long pointy paprika/pepper) made in an oven is something very impressive to serve at a party, and healthy and low fat too ! Recipes can be found on www.recipezaar.com/194406 or email me in private and I will copy it from my cookbook for you.

Lemoncello!

Just saw this in the LA Times:

100 things to do with a Meyer lemon
www.latimes.com/features/f...92191.story