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Meyer lemons stuffed with tapenade
- Makes
4
servings - Difficulty
Medium
- Ready in
2 hr
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
Here, we fill lemon shells—Meyer lemons are best, but you can use regular lemons—with half lemon puree and half tapenade. The result is starkly beautiful, black and yellow, and delicious; you can even eat the shells. Serve with roast chicken, shrimp, or anything else you like.
Ingredients
2 - Salt and freshly ground black pepper
1 teaspoon
Method
Preheat the oven to . Wrap the lemons in two layers of foil and400°F bake for about1½ hours
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