On Day 1, in a large nonreactive saucepan, cover half of the lemon wedges with ... Also on Day 2, seed the remaining lemon wedges and slice them very thinly crosswise. In a large nonreactive ...

Preheat the oven to 450°F. Slice one lemon in half crosswise, then into very thin half-moons, and remove the seeds. Toss the shallots and lemon slices together in a small bowl with a pinch of salt.