Yield:
2 to 3 lemons
Level:
None
Yield:
2 to 3 lemons
Level:
None

Ingredients

Directions

Watch how to make this recipe.

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Categories:
More from:

Easter

IDEAS YOU'LL LOVE

Lemon Spaghetti

Recipe courtesy of Rachael Ray

Lemon Chicken

Recipe courtesy of Rachael Ray

Lemon Cake

Recipe courtesy of Ina Garten

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Missy's Lemon and Blueberry Cupcakes

Recipe courtesy of Ree Drummond|Missy Drummond

Green Beans with Lemon and Garlic

Recipe courtesy of Gina Neely|Pat Neely

Sauteed Green Beans with Creamy Lemon Dressing

Recipe courtesy of Nancy Fuller

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Lemon Almond Madeleines

Recipe courtesy of Sara Moulton

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Bakers vs. Fakers

          10pm | 9c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking