Gather ingredients and tools.
Scrub the Meyer Lemons to remove dirt.
Slice in half and juice 6 lemons. Set juice aside.Note: you need to have enough juice to cover the slices in the jar. Depending on the size of your lemons you may need more or less than six.
Cut the top and tail off the lemons, and slice them in half lengthwise. You want to cut the pith off of the ends so you can see the segments.
Cut the lemons into thin slices. I do them about 1/8" wide.
Try to get the lemon slices cut to consistent thickness. Removing any pits that you find.
When you have all the lemons sliced, you are ready to start layering them in the jar.
In the bottom of your jar, sprinkle a layer of sea salt flakes.
Layer some lemon slices on top of the salt, fitting as many slices in as you can without overlapping or crowding. Sprinkle some more salt over the lemon. You will continue alternating lemon slices and salt layers to fill the jar. When you lay lemon slices on top of each other try to change the position so they aren't stacked directly on top of each other. Use smaller slices to fill in small spaces.Note: Use the 'one hand wet, one hand dry' method, with the same hand always doing salt and the other only doing lemons. That keeps you from getting moisture in the salt, and is faster than wiping your hands between each layer. I position the rinds up against the glass as I go. Not only does it look nice from the outside (bonus!) but it also make it easier to grab slices when you want to use them in the future.
Fill the jar almost to the top, leaving enough room for some juice to cover the slices.
Pour the lemon juice into the jar.
Make sure the juice covers the top level of slices.
Cover the jar tightly and store in the refrigerator. Lemons will keep for an extended time.