Blanch the lemon slices in boiling water for 30 seconds, then drain them into a colander. Rinse them under cold water, then empty them onto a cloth and dry them well. Mix the Maldon salt and sugar together in a bowl, along with the garlic, bay leaves and spices. Stir everything well.
Layer the lemons in a 1 litre preserving jar alternately with the salt mix, pushing down the layers as you go. Seal the jar, then leave them to preserve for 3-4 days. Remove and store in a sealed container ready for use – serve them chopped in sauces, dressings, etc. They are used in the serving of my salt-grilled chermoula mackerel.