I’ve made preserved lemons before with Meyer lemons. The rinds become soft enough to eat, especially with just a little bit of cooking.
If you add it to a pot of something, don’t add any other salt until you can taste the effect. It is quite strong.
I like drizzling the lemons (they were cut into vertical quarters) with olive oil, then liberally covering them with spices - cumin, cardamom, turmeric, etc., and then stuffing them under the skin on the breast of a whole chicken to roast. That’s my favorite thing to do with them. Don’t be afraid to stuff a lot in there! And in the cavity too.
Olive and Lemon-Studded Chicken from Sheila Lukins’ All-Around-the-World Cookbook.
We make this for Passover every year, and have made it other times as well (when not for Passover, we’ve served it over Israeli couscous and it’s fantastic that way; over basmati rice is also good). It’s always a big hit and has been specifically requested. We do the suggested cilantro substitution for the parsley.
https://books.google.com/books?id=KAox8qTr2UoC&pg=PT386&lpg=PT386&dq=olive+lemon+studded+chicken+preserved+saffron+cumin+ginger+cilantro&source=bl&ots=P0h7RFYSaN&sig=ACfU3U2AbBgF6LajiQQAJtG1NK7198RTaA&hl=en&sa=X&ved=2ahUKEwiMg8DStKTnAhVOlHIEHRbcA60Q6AEwDHoECAoQAQ#v=onepage&q=olive%20lemon%20studded%20chicken%20preserved%20saffron%20cumin%20ginger%20cilantro&f=false