If the lemons are store-bought, clean them well. Trim off any pointy ends. Cut 5-6 of the lemons into quarters, lengthwise and remove any visible seeds.
Juice the remaining lemons and set the juice aside.
Put the bay leaf, peppercorns, and coriander seeds in the bottom of a 1-quart jar.
Gently open each lemon and sprinkle 1-2 teaspoons of salt over the lemon quarters.
Using a muddler, or wooden spoon, press the lemons down into the jar, so they release as much of their juice as possible.
Add the remaining juice from the juiced lemons until you have enough juice to cover the lemons in the jar.
Cover the jar and store the lemons in the refrigerator for at least 3 weeks. Turn the jar upside down every few days so the salt and spices infuse the lemons evenly.
To use, remove a lemon segment and rinse it under cold water. Slice and add to stews, marinades, salads, or dressings.