Lemon slices cured in salt and sugar, so keep a very interesting and varied. Try to be as thin-skinned lemons as possible to find and standard Eureka lemon better than the much milder Meyer lemons work.
I learned this technique during a demonstration by Thomas Keller in the Food & Wine Classic in Aspen in 2010, the "best preserved in the world." Other canned Chef Keller find his big ad hoc in the cookbook of the house.
Makes about 1 cup sliced lemon cured
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