Ingredients:

2 large lemons, (about 1/2 pound), scrubbed
2/3 cup extra-virgin olive oil, divide
1/4 cup finely chopped shallots or scallion (white part only)
1 tablespoon sugar, or to taste
2 teaspoons coarse salt or sea salt (or to taste)
Freshly ground black pepper
1/4 cup fresh lemon juice, or to taste

Methods:

Preheat oven to 400 degrees F. Cut the lemons in half and pick out the seeds.Lightly coat the lemons with 1 tablespoon of olive oil.

Place lemons cut side down in a baking dish and roast, uncovered, for 25 minutes.Remove from oven and let lemons cool.Once cool, cut the lemons into 1/4-inch dice.

In a bowl, combine the lemons, the remaining olive oil, shallots, sugar, and salt stir gently.Cover and set aside for at least 3 hours so the flavors can marry and mellow.Taste a couple of times throughout the rest period, and you’ll see.Adjust seasonings with additional salt, pepper and lemon juice.

Store covered in the refrigerator for up to a week.