Preserved lemon

This is a recipe from epicurious.com.

2 lemons
1/2 c water
4 t kosher salt
1/4 c lemon juice
1/4 c evoo

Peel lemons with vegetable peeler, being careful to get the rind and not the pith. Simmer the peel, water, and salt in a saucepan over medium-high heat until salt dissolves. Reduce heat to low and simmer until liquid is reduced to 2 Tablespoons and the peel is tender, stirring occasionally, about 10 minutes. Transfer peel and liquid to a jar. Add the lemon juice and olive oil. Stir and refrigerate at least one day for flavors to set.

Printable version here.