- 2 to 3 lemons
- 2 tablespoons kosher salt
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Preheat the oven to 250 degrees F.
Cut the lemons into sixths, lengthwise, sprinkle with the salt and place in a non-corrosive dish (glass is good). Cover the lemons with water and cook in the oven for 3 hours. Allow to cool and then refrigerate.
Cook's Note: The lemons can be refrigerated for up to 6 months as long as they are covered and stored in a glass canning jar.
2010, Gail Arnold, All Rights Reserved