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1. With a small, sharp knife, slice each of the lemons lengthwise into quarters, cutting to within about ˝ inch of the bottom so that the segments are not completely separated.
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2. Sprinkle the cut surfaces evenly with the salt and reassemble the lemons, pressing them gently into their original shape.
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3. Place the lemons in a canning jar large enough to hold them compactly, cover tightly with the lid, and marinate at room temperature for at least 2 weeks.
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4. Discard the juice that has accumulated in the jar and completely separate the lemons into quarters.
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5. The salted lemons are used in tajine such as tajine msir zitum and el lahm el m'qali.
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