This lady was a guest cook on Ina Garten's show recently. I have never seen anyone make preserved lemons without doing so by canning and preserving. This lady just cut a lemon in sixths, lenth wise and put them in a glass pyrex dish, sprinkled some kosher salt over them and covered them with water. She preheated her oven to 250 F. and baked them uncovered for 3 hours. She let them cool and placed them in a jar and refrigerated them. I forget if she added any of the water to the jar, but it's a good way to save lemons that you know are going to go bad. Just thought I'd share.
The person who I am paraphrazing is Gail Arnold.