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: combine ingredients in a small skillet over medium high heat; stir to dissolve salt. cover, reduce heat to low, simmer until lemon slices are nearly tender (peel will appear translucent), about 10 minutes. cool; store in the refrigerator up to one week.