Lemons Broiled in Brine and Preserved in Oil

Preparation

1. Step 1

   With a sharp knife, make 8 superficial, not deep, incisions into the skin from one end of the lemon to the other. Put the lemons in a large pan with salted water (4 tablespoons salt for 4 lemons) to cover. Put a smaller lid on top of them to weigh them down since they float, and boil for about 25 minutes, or until the peel is very soft, then drain.

   Step 2

   When cool enough to handle, scoop out the flesh, pack the skins in a glass jar and cover with sunflower or light vegetable oil.