I really like preserved lemons, but I often find that I don't plan properly and don't time the month long wait properly. Is there a way to speed this process up?
Cover completely with kosher salt
Refridgerate one month
To serve, remove pith, leaving just the rind. Chop and include in sauces, etc.
Based on the first two answers, it's worth noting that the end result here is not dry. Since the lemons still have their juice, they soak / cure / marinate in a wet medium. They soften a bit and the flavor mellows significantly, but they do not dry.