My sister tried to convince me to preserve lemons when I had a stately Meyer lemon tree in my backyard a decade ago. She even gave me a how-to cookbook, which I used mostly for the lavender lemonade and dessert recipes. Reluctant, as well as disinterested, it wasn't until recently that I felt the urge to preserve a batch, as well as cook from such. Et voila, tonight's repast of chicken with lemons saltily preserved a month ago. T'was good, but also salty. Methinks I am a work in progress.