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1
Wash the lemons with warm water and pat dry.
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2
Slice off the ends, then cut the lemons into 1/8-inch (3-millimeter) slices.
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3
Sort through the lemons and remove any seeds.
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4
In a medium bowl, combine the salt and sugar.
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5
Add the lemon slices and toss to coat evenly.
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6
Place the lemon slices in a vacuum bag and seal on high pressure.
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7
Alternatively, place the lemons in a zip-top bag, squeezing out as much air as possible.
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8
Place the sealed bag in the freezer for at least 8 hours and up to 24 hours.
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9
When the lemons are frozen solid, remove the bag from the freezer and place it in the refrigerator to thaw.
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10
When the lemons are thawed, keep the bag sealed and place it back in the freezer.
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11
Let the lemon slices freeze solid a second time, at least 8 hours or overnight.
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12
When the slices are completely frozen, remove the bag from the freezer and again place it in the refrigerator to thaw.
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13
When the lemons are thawed, remove them from the bag, discarding any juices.
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14
Place the lemons in a bowl and cover with the olive oil.
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15
Mix the slices to coat evenly with the oil, then place them in a clean plastic bag.
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16
Vacuum-seal the bag or use a zip-top bag, squeezing out as much air as possible, and freeze the slices one last time, at least 8 hours or overnight.
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17
When the lemon slices have frozen for the third time, remove them from the freezer and let thaw in the refrigerator.
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18
The lemons are ready to be used, or they can be stored in the refrigerator covered in olive oil for up to a month.
