Poached lemons

Cut the lemons into four or six wedges depending on size and remove the membranes and seeds; save the scraps and squeeze the flesh for salad dressing.

Blanch three times to remove bitterness: cover with tap water, bring to a boil, drain, and repeat twice.

Bag the blanched lemons with sugar and vacuum seal.

Cook in a water bath at 187 degrees Fahrenheit, 86 degrees Celsius, for five hours.

Variation: cook the blanched lemons on the stove in simple syrup for four hours.