[Sca-cooks] Moroccan preserved lemon recipe

[Harris Mark.S-rsve60]

Angharad gave us her recipe for salted lemons.
I have a few questions, though. (no surprise, huh?)

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  a.. Wide mouth jar that will hold about 10 or so lemons, depending on size of lemons.  Best to boil up some water and fill the jar to overflowing to sterilize. 
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Are you leaving the water in the jar? Or dumping it out? Since you are pouring the salt over the lemon slices later, I assume you are dumping it out. If so, is there that much juice in the jar? Or does the salt draw a lot of water from the lemons? How much of the jar is filled with liquid when the lemons are "done"?

>f.. Now pour the juice you prepared earlier into the jar, 
Do you mean just the lemon juice, "b.. About 12 to fifteen lemons, making sure to reserve a few for juice"?

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  g.. When you see that the color of the lemons has changed a bit and that they seem to have gone a bit limp, they are ready to use in salads. You would remove one or two quarters of a lemon and dice them up and sprinkle on top and later mix when ready to serve. 
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Are you dicing up the entire lemon? Peel, pith and pulp? Because later on you say:
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When you slice a quarter or two for salads, remove the pulp and return it to the jar.  It will be handy later to add in blended sauces.  
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Which seems to say you are using just the peel and pulp. You are dipping/straining the pulp out of the jar later to put into these sauces? What kind of sauces would these be?

Stefan