For each preserved lemon rind, you will need one lemon and ¾ teaspoon kosher salt.
Using a sharp paring knife, cut off the lemon rind. I aim for halfway between the fruit and the zest, in the middle of the rind.
Mince the lemon rind, but don’t pulverize it.
Sprinkle salt over lemon rind, and work together with the back of a spoon. Allow to sit for at least one hour, and preferably overnight before using. Use as is. Do not attempt to rinse lemon rind.
Notes
Quick preserved lemon can be kept in an air-tight container in the refrigerator for up to a week, or frozen for up to three months.