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: bring 1 1/2 quarts of water to a boil. in cold water, scrub lemons of any dirt or wax. add lemons to water and bring back to a boil. cook until softened for 3 minutes. remove with a slotted spoon and set aside to cool. cut each lemon lengthwise leaving them attached at the stem. sprinkle 1 tbs. salt into the center of each lemon. place 1 tbs. salt in the jar and pack the lemons into the jar. pour enough lemon juice to cover the lemons leaving ½” of headspace. seal the jar tightly and keep in a cool, dark area. rotate jar once a day for five days. do not refrigerate until opening the jar. lemons will keep fresh up to a year in the refrigerator.