Roasted Lemon Shells

1. 1

   Preheat oven to 400 degrees.

2. 2

   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.

3. 3

   Cool and unwrap lemons, cut them in half and carefully scoop out the flesh.

4. 4

   Reserve the lemon halves.

5. 5

   Force the flesh through a sieve or vegetable press to remove seeds.

6. 6

   Stir in sugar and season with salt and pepper.

7. 7

   Serve shells filled half with the pureed flesh, half with a few tablespoons of tapenade (recipe below).

8. 8

   Guests should eat shells and all.

* Per serving · 4 servings · Values may vary.

No additional tips available.