PERREAULT Magazine March 2014 - Page 84

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DRIED LEMONS ARE EASY TO MAKE AND HAVE A WONDERFUL FRAGRANCE! YOU CAN SERVE THEM WITH FISH, CUT IN SMALL PIECES AND SERVE WITH ASPARAGUS OR SHAVE AND ADD TO YOUR OLIVE OIL DRESSING.

BAKE AT LOW HEAT (200 degrees).

Just cut unpeeled fruit into thick slices, discarding ends. Place on a wire rack on a baking sheet and dry in oven for 2 hours. Remove from oven to air dry.

DRIED LEMONS:

Perreault Magazine / March 2014 84