Directions. Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
Watch how to make this recipe. Cut the lemons into sixths, lengthwise, sprinkle with the salt and place in a non-corrosive dish (glass is good). Cover the lemons with water and cook in the oven for 3 hours. Allow to cool and then refrigerate.
The best way to freeze low carb lemon bars is to cut into squares and place on a baking sheet. Freeze them until solid, usually a few hours, and then you can wrap them in plastic wrap and store in a freezer bag. They’ll last for about a month in the freezer. They will only last that long if you forget about them.
Directions 1 Trim the ends off the lemons. ... 2 Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. ... 3 Cover the wedges with the reserved lemon juice from the cutting board and the ends. ... 4 Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. ...