Is there a way to speed up the process of making preserved lemons? I really like preserved lemons, but I often find that I don't plan properly and don't time the month long wait properly. Is there a way to speed this process up?


  Preserved Lemons
  
  Quarter lemons Cover completely
  with kosher salt Refridgerate one
  month To serve, remove pith,
  leaving just the rind. Chop and
  include in sauces, etc.


Based on the first two answers, it's worth noting that the end result here is not dry. Since the lemons still have their juice, they soak / cure / marinate in a wet medium. They soften a bit and the flavor mellows significantly, but they do not dry.
Yes, if you have access to sous vide equipment you can make them in less than a day. Here is the process I followed and it worked perfectly.

http://svkitchen.com/?p=614