Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: blanch 6 lemons in boiling water 5 minutes. when cool enough to handle, cut lemons into 8 wedges each and discard seeds. toss with salt in a bowl and pack into jar. squeeze enough juice from remaining lemons to measure 1 cup. add enough juice to cover lemons and cover jar with lid. let stand at room temperature, shaking gently once a day, 5 days. add oil and chill. preserved lemons keep, chilled, up to 1 year.

Target recipe: quarter lemons lengthwise and place in a sterilized 1 quart mason jar. dissolve salt into water. pour into jar, over lemons. let sit for 7 days at room temperature, until lemons become soft and brownish. shake jar occasionally. to store, add olive oil and refrigerate. lemons should last for months.