So this week I turned some of them into preserved lemons.
They will take a few months to preserve but well worth it for use in tagines.
If you want to have a try it's really easy.
Add some rock salt to the bottom of a sterilised preserving jar.
Quarter your lemons without cutting through the base and push in some salt and close, add to jar. Continue until jar is full, adding in extra salt as you layer up. I have added some cinnamon sticks and cloves.
Then add the juice of one lemon.
Store in a dark place for a few months if you can wait that long. They will last for a very long time. Remember when using them just use the skin and discard the inner flesh which is far too salty. They should become very soft and more translucent.
Enjoy
Sharon