Take a lightly chilled lemon and cut an inverted cone out of the top (I like to use the stem end). Turn the knife around and remove the top layer of peel around the hole, leaving a white border. Sprinkle some salt in, squeeze, and enjoy. Repeat.
When the sides of the hole begin to crack and the juice is running out, open it up and pull the flesh from the peel, trying to get as clean a separation as possible (the white inner peel is bitter). Add some more salt, get some more joy. Ahh...
