Sweet Preserved Roasted Lemons
This basic formula can be used for any quantity of lemons, you’ll just need enough simple syrup to cover them. For 6 small quartered lemons I used 1 cup each of water and sugar. Organic, thin-skinned lemons are best.
vanilla bean or rosemary sprig (optional)
Preheat the oven to 450°F. Trim the tough stem ends off the lemons and cut them lengthwise into quarters. Spread them in a single layer on a rimmed baking sheet and sprinkle them generously with sugar; toss them around with your hands to coat them somewhat, then arrange them so that they’re skin-side down and not too crowded.
Roast the lemons for 20 to 30 minutes, until very soft and golden on the bottoms. Meanwhile, combine equal amounts of sugar and water in a small saucepan and bring to a simmer, stirring until the sugar is completely dissolved.
Pack the lemons into a clean, preferably hot jar and pour the hot syrup over them. Cool the jars completely and refrigerate them for up to a month. Alternatively, put them in a freezer-safe container and freeze for up to 6 months.