Once poached you can eat the entire lemon. These are great mixed into butters and sauces for vegetables, seafood and chicken. Try them as a sandwich topping or mixed into hummus.
2 small lemons, sliced 1/8 inch thick and seeds removed
3/4 cup sugar
3/4 cup water
1 piece of rosemary about 4 inches long
Combine water, sugar and rosemary into a small saucepan and bring to a boil for one minute or until sugar is dissolved.
Put lemons in a small heatproof container and pour boiling liquid over the lemons making sure that they are completely covered.