Ingredients
3 Meyer lemons (8 ounces), plus 3 tablespoons fresh lemon juice
1 tablespoon kosher salt
3 tablespoons sugar
Preparation
Wash lemons in hot water (to remove any waxy coating); halve them lengthwise and slice very thinly crosswise. Combine with salt, sugar, and lemon juice. Cover with plastic wrap; let stand at room temperature 1 day, then transfer to a jar and store in the fridge for up to 2 weeks.
