Cut the lemons lengthwise into four pieces. Remove the visible seeds, cover lemon pieces generously with salt. Drain on a cooling rack. Set aside for 24 hours – lemons will be tender and crumbly.
Dry lemon pieces with a clean kitchen towel and layer in a sterilized jar. Sprinkle each layer with a tiny bit of paprika and crushed pepper and drizzle with olive oil. With every third layer, add a third of the garlic cloves and a third of the bay leaves, placing the cinnamon stick in the center. Cover the lemons with a mixture of half olive oil and half vegetable oil. Close the jar and put it in the refrigerator.
After about 3 weeks, the preserved lemons will be tender, crumbly and edible. They will keep in the marinade for up to 6 weeks.
Goes well with lamb stews, grilled curries, and fish, respectively.
The lemons should rest in the brine for at least 3 weeks.