Daurade Aux Citrons Confits

The most common way of preserving lemons in north Africa – universally used in Tunisia, anyway – is in a solution of salt and water just strong enough to float an egg. The lemons are stored in this in sealed jars for a month before use. (They are quartered lengthwise before being put in, but not cut right through at the ends until taken out and used.)

However, I like the following alternative method for my present purpose, even though it is more costly. Cut 4 big lemons into fairly