Name: Roasted Meyer Lemons
Cook time: 1 h 30 min
Total time: 1 h 30 min
Ingredients: 5-7 thin-skinned Meyer lemons, (about 1 pound depending on the size), scrubbed, cut almost in half across middle, exposed seeds removed; 2 large shallots, peeled and thinly sliced; 1/2 cup water; 1/4 teaspoon kosher salt

Ingredients

Scale

5–7 thin-skinned Meyer lemons, (about 1 pound depending on the size), scrubbed, cut almost in half across middle, exposed seeds removed
2 large shallots, peeled and thinly sliced
1/2 cup water
1/4 teaspoon kosher salt

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Instructions

Place the oven rack in the middle position; and preheat the oven to 375 degrees F.
Place the halved lemons, shallot, water and salt in a Dutch oven or any heavy-bottom ovenproof pot with a lid. Cover the pot, place in the oven and roast for about 1 hour and 30 minutes total (see note below).
After the first 30 minutes, check on the lemons about every 20 minutes, stirring gently to coat the lemons with the liquid. If the lemons begin to brown, lower the oven temperature to 325 degrees to prevent scorching.
The lemons will begin to collapse, and the liquid in the pot will take on a golden hue and thicken slightly. The shallot will melt into the liquid.
Remove the pot from the oven when the lemon pith is broken down and translucent and the juices have turned syrupy and just caramel-brown.
Remove the lemons and the accumulated liquid from the heat and let cool completely. Serve as a condiment, or use in roasted chicken or chicken soup recipes.
Store in an airtight container in the refrigerator for up to a week.

Notes

Recipe note: The size of the lemons, the thickness of the pith, the heaviness of the pot, even swings in oven temperature, all affect the cooking time. Sometimes the lemons may need additional roasting beyond the suggested 1 1/2 hours for the pith to turn completely translucent.

Recipe from The Washington Post