Preserved Lemons, Two Ways: Classic Method

I first learned to make preserved lemons via the legendary writer Claudia Roden, from her book Arabesque: A Taste of Morocco, Turkey, and Lebanon. Here, the combined actions of the salt and the acid (citric acid) of the lemon soften the fruit. The salt also plays a second role: It helps alleviate the perception of bitterness from the white pith. If a white mold develops