Preserved Lemons à la Paula Wolfert

I first learned how to make these powerful flavoring agents from famed cookbook author Paula Wolfert, who was among the first to introduce them to cooks and diners in the United States. When you make your own at home you have more control over the end product than buying them ready-made. Preserved lemons get stronger, more pungent, and softer the longer they sit at room temp, so once they are ready, store them