Ingredients
- 4 Meyer or other lemons, rinsed
- 2 teaspoons sugar
- Sea salt and ground pepper
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Nutritional Information
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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
- 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.
- 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