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Scrub the lemons under running water with a vegetable or nail brush to get the rind nice and clean. Then cut the stems and ends off the lemons.
Score each lemon into a star: start by making a cut through the lemon from the top down to almost the bottom, but don’t slice all the way through. Leave enough remaining so that the lemon stays attached. Cut again twice more, to get a star shape.
Pack the insides of the star with lots of coarse salt. Don’t be afraid of the salt it’s not going to become overly salty if you use too much. Just go for it!
Now pack the lemons into clean, sterilized jars. Really squish them in there so that the juices start to cover the lemons. Add extra fresh lemon juice if you need to top each jar up so that all the lemons are completely covered. Keep squishing down the lemons over the next couple of days to get more juices out and covering the fruit.
Let sit for a month in a cold place like the fridge until the rinds soften.