Sterilise a small glass jar by pouring boiling water into it until it overflows, then allow to dry upside down on a clean towel.
Slice the lemons thinly, then into quarters so you get small quadrant pieces.
Mix together the salt, sugar and paprika in a bowl and dip each lemon piece on both sides as if breading a schnitzel, shaking off any excess.
Layer the lemon pieces into the jar, placing the bay leaves vertically along the sides of the jar (so they make contact with as many lemon pieces as possible).
Once full, compact the lemons with a fork and place the remaining salt mixture on top.
Place the jar on a windowsill or counter, out of direct sunlight for a day.
The next day, add freshly squeezed lemon juice until it covers the lemon pieces, and pour a thin layer of oil above everything to form a seal.
Let sit for three additional days, flipping it every so often so the juices get to every spot.
After three days, transfer to the fridge, let sit for an additional week, then they’re ready to enjoy.