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 each lemon from top to 1/2 inch from bottom. sprinkle with salt on exposed flesh and reshape fruit. place 1 t of salt in the bottom of a sterilized one pint mason jar. pack in the lemons, pushing down with addition and layering remaining salt and spices along the way. press lemons down to release their juices. add fresh lemon juice to cover lemons if needed, leaving some head space. top with a sterile lid, and shake jar well. shake jar once every day, for 30 days, and then you're ready to use. note---if you see a"lacy" white substance clinging to the lemon's don't worry, it's not harmful. you need to rinse your lemons anyway before using to remove the salty brine.