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: rinse and dry lemons; trim tips of stem ends, starting at blossom end, cut each lemon lengthwise in quarters to within 1/2 inch of stem end, leaving all 4 pieces attached. divid 1/2 cup salt evenly among lemons, rubbing it onto pulp. close lemons and divide among 2 clean 1-quart jars with tight fitting lids, packing tightly. add 1/2 cup lemon jice to each jar and enough cold water to cover. add 1 tablespoon of remaining salt to each jar. cover and shake gently. chill, shaking jars daily and pressing lemons into liquid so they remain covered, until peel is softened, at least 3 weeks or up to 1 year. to use, remove lemons from brine, romove seeds, and rinse. chop or cut into thin strips.