Ingredients

  • 4 Meyer or other lemons, rinsed
  • 2 teaspoons sugar
  • Sea salt and ground pepper
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      50 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 1 gram protein; 2 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 lemon shells

Preparation

  1. Preheat oven to 400 degrees. Wrap lemons in two layers of aluminum foil, place on a sheet pan and bake for one and a half hours — they should shrivel and collapse.
  2. Cool and unwrap lemons, cut them in half and carefully scoop out the flesh. Reserve the lemon halves. Force the flesh through a sieve or vegetable press to remove seeds. Stir in sugar and season with salt and pepper. Serve shells filled half with the puréed flesh, half with a few tablespoons of tapenade (recipe below). Guests should eat shells and all.

1 hour 40 minutes

Dining and Cooking