4 lbs lemons (organic, with a thin rind)
Fresh lemon juice
First off, just figure for a minute you happen to have an old Moroccan grandma, ok? Because this is one of her recipes..
Allright now, scrub the lemons under lukewarm running water, dry them off and slice them in quarters from the top on down three-quarters of the way, keeping them attached at the base. Hands on the coarse salt now, generously, I said, generously sprinkle the lemons inside and out. Please don't be stingy or cautious, go for it, it's essential. So there they are, all snug and happy in their sodium-chloride environment as you fetch a big ol' jar with an air-tight lid and proceed to ruthlessly cram in the aforementioned lemons one by one, thereby releasing an awful lot of juice (we're getting good.)
Put a weight on the lemons and store in a cool place for 3 days. This will produce more juice. Add now as much extra juice as it takes to submerge the tip of the iceberg and a final dash of olive oil to stave off any attack from inside the ozone layer on your much-prized yellow submarines.
Shut the jar tight and keep in a cool but sunlight-bathed place this time (something to do with biochemistry it seems) for AT LEAST a month.
3 days and one month is what your resolve should be if you wish to reach the Holy Grail. And if one day without is one day gone wrong, make sure your shopping list is ready 33-odd days beforehand to start the new batch.
Now here comes the best part: a chicken or lamb stew with green olives on the stove? Toss in a piece or two and you'll have a great tajine. A good fish baking in the oven, a few slices over it will do. Or blend to a pulp and use as a tasty marinade. Enjoy it.