Cut the lemons into sixths, lengthwise, sprinkle with the salt and place in a non-corrosive dish (glass is good). Cover the lemons with water and cook in the oven for 3 hours. Allow to cool and then refrigerate.
The lemons can be refrigerated for up to 6 months as long as they are covered and stored in a glass canning jar.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.