You might be asking why this recipe calls for adding the lemon wedges to the orzo before it goes to the oven. We like to roast the lemons in the oven because: 1. The heat brings out the juices so it's easier to squeeze out every last drop, 2. It slightly mellows out the flavor and perceived sourness—which is great because the tomatoes already add a fair bit of acid to this dish. 3. The lemon wedges look especially cute when they have a slight char to them