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: toss the lemon with the salt and place in a canning jar. cover the lemons with lemon juice and screw the lid (plastic ok) on and leave the jar at room temp for a week. shake it occasionally. after a week, pour olive oil to cover. use the lemons for up 1 year, storing in fridge.