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Prep Time :

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Ingredients:

2 ¼ lbs. (1 K)Lemons, washed/dried

3 Tbsp.Fine Sea Salt

3 cupsEVO

Glass Jar, 3 quart size

Technique:

•Quarter lemons lengthwise and dust evenly with salt

•Refrigerate for 12 hours, allowing juices to settle

•Drain & put in the jar submerged in olive oil.

•Close jar tight and store in the refrigerator for 1 month before using. 

*Recipe from Larousse Gastronomique