Quarter 1 lb. lemons lengthwise, put in a medium bowl, and freeze, covered, overnight.
Thaw lemons, then toss with the salt. Pack lemons and salt into a 1-pt. jar, pressing as you go until some juice flows out. Cover with lid and let stand at room temperature, shaking occasionally.
After 24 hours, if lemons aren't entirely covered by juice, add more Meyer lemon juice to completely cover fruit.
Let stand until skins look translucent, about 6 days total.
Make ahead: Chill up to 1 year; lemons will gradually get softer and darker.