Meyer lemons stuffed with tapenade

Name: Meyer lemons stuffed with tapenade
Prep time: 2 h
Total time: 2 h
Yield: Makes 4 servings
Ingredients: 2 Meyer or other lemons, washed; 2 Meyer or other lemons, washed; 2 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 teaspoon sugar; 4 ounces pitted brined black olives (about 1 cup)

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
2 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

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 Meyer or other lemons, washed
Salt and freshly ground black pepper
1 teaspoon

Starter
Gluten-free
Vegan

Method

Preheat the oven to 400°F. Wrap the lemons in two layers of foil and bake for about 1½ hours—they will shrivel and coll