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.