In a small bowl, mix the broken cinnamon stick, cloves, coriander seeds, peppercorns and bay leaf. Set aside.

Quarter the lemons from the top to within 1/2 inch of the bottom, being careful not to cut all the way through. Sprinkle salt on the exposed flesh, then reshape the lemon.

Place 1 tablespoon salt on the bottom of a sterilized one-pint canning jar. Pack the lemons in, one at a time, and push them down. With each addition of the lemons, add the spices between the layers.

Press the lemons down firmly to release their juices and to make room for the remaining lemons. All five lemons should fit into this jar.

If the juice released from the squashed lemons does not cover them, add freshly squeezed lemon juice. Leave 1/4 inch air space before sealing the jar.

Store the jar in a warm place, shaking each day to distribute the salt, spices and juice. Let the lemons steep for at least 30 days before using.

To use:
Rinse the lemons, as needed, under running water. Discard the seeds.

Preserved lemons will keep up to a year in the refrigerator. The pickling juice can be reused two or three times over the course of a year, simply add more lemons.