3 large lemons, halved lengthwise, then cut crosswise 1/2 inch thick
1 cup extra-virgin olive oil
2 teaspoons kosher salt
Light a grill or preheat the broiler. Grill or broil the lemon slices until charred on both sides. Transfer the lemons to a large coarse strainer set over a bowl. Using a wooden spoon, crush all of the juice from the lemons; discard the skins and seeds. Stir in the olive oil and salt.