• Sea Salt
  • Grape seed or Avocado oil
  • 1/2 lemon per person

Heat grill or cast iron fry pan to medium-high heat (you should be able to hold your hand about an inch over the cooking grate for 3 to 4 seconds). Scrub lemons with soap, then rinse and pat dry. To release extra juice, roll them on a hard surface. Cut the lemons in half crosswise

Optional: Pop out and discard any visible seeds. Use the tip of a paring knife to urge any deeper-set seeds to the surface. This is a kind service to your fellow diners since it minimizes the chance that they’ll bite into a bitter seed while enjoying their lovely grilled lemons!

Use a brush or a paper towel to coat the cut sides with a bit of oil. You can sprinkle the cut sides with fine sea salt, too, if you want to add a more intense savory effect to the grilled lemons. Set the lemons cut-side-down on the hot grill or in the frying pan. Cook until the lemons are heated through and charred on the cut side, about 3 minutes. Ideally, you’ll cook them without moving them so they char nicely, but you can adjust them if the heat seems uneven so they char evenly.