Roasted Lemon Shells

Directions

1. 1
   Preheat oven to 400 degrees.
2. 2
   Wrap lemons in two layers of aluminum foil, place on a sheet pan and bake for one and a half hours -- they should shrivel and collapse.
3. 3
   Cool and unwrap lemons, cut them in half and carefully scoop out the flesh.
4. 4
   Reserve the lemon halves.
5. 5
   Force the flesh through a sieve or vegetable press to remove seeds.
6. 6
   Stir in sugar and season with salt and pepper.
7. 7
   Serve shells filled half with the pureed flesh, half with a few tablespoons of tapenade (recipe below).
8. 8
   Guests should eat shells and all.