Preserved lemons worked out pretty well. My sister thought they smelled like Pinesol, but I thought it was just a sort of perfumey lemon. The salt makes them really soft and a deeper yellow, the flavor mellows, and the pith is edible. (The pulp is, too, but getting the salt out would be pretty tough, and they're squeezed, so there is no reason to try.) I'm not sure I wouldn't just prefer to put fresh lemon zest in a stew, though.
PRESERVED LEMONS
enough lemons to fill a jar - 5-6 for a full Mason jar
lots of salt
maybe a couple extra lemons for the juice
sterilize whatever
sprinkle salt on the bottom of the jar to cover
quarter lemons, leaving 1/2" at the base
salt inside lemons
push them into the jar, packing them as tightly as possible
add enough lemon juice to cover
seal
wait a month, shaking occasionally
rinse the heck out of these suckers before eating
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