Roasted Lemon Shells
- Total Time
- 1 hour 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4Meyer or other lemons, rinsed
- 2teaspoons sugar
- Sea salt and ground pepper
Nutritional analysis per serving (8 servings)
17 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 0 grams protein; 100 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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. Guests should eat shells and all.
Private Notes
Comments
Instead of tapenade, i used both canned and fresh tuna. can add some tapenade ingredients. Very elegant.
During roasting, the juice seeped out despite careful wrapping, making piles of burned lemon. The shells inside were unscathed, though too delicate to cut in half without tearing. I made do with half the yield. Fun flavored shells—but overall way too punch-in-the-face bold flavors as written with the tapenade. Perhaps these flavor combinations would be better in small doses like a canapé.
where's the tapanade recipe that goes with it?
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