1 T. kosher salt
1/2 tsp. saffron threads, crushed
2 C. thinly sliced lemon (about 3 lemons)
1/4 C. fresh lemon juice
1 T. olive oil

Combine salt and saffron. Place one lemon slice in bottom of a wide-mouth 2-C. glass container. Sprinkle with a dash of salt mixture. Repeat layers with the remaining lemon slices and salt mixture. Cover and let stand at room temperature 3 days. After 3 days, press the lemon slices down with a spoon. Pour the juice and oil over lemon slices. Place a ramekin, custard C., or clean decorative stone on top of lemon slices (to weigh them down). Cover and let stand at room temperature 5 days. Remove weight, and cover with lid of container. Note: Preserved lemons can be stored at room temperature for up to a month or refrigerated for up to 6 months.

Yield: 1 C.
Serving size: 1 T.
Calories: 11