Roasted Meyer Lemon Slices

You can use any type of lemon.  I prefer Meyers or any type with a thin-ish peel (and therefore less pith). I recently used these (chopped up) in a kale, olive and caper recipe (to be posted) and am planning to pop them into a variety of dishes.  I store mine in a zip-lock bag with a little olive oil slurped in to keep them pliable.

Recipe: Roasted Meyer Lemon Slices