Juice 6 of the lemons then cut the remaining 4 into quarters. Pack in layers with salt, star anise, cinnamon sticks and coriander seeds, into a sterilised jar. Pour
in lemon juice and top with water to just
cover lemons. Seal and store in a dark,
cool place for at least a month before
using. Scoop out the pulp and rinse before
use. These will keep for about six months.