Couple of tips if you're so inclined: Zest or peel your lemons first and mix with two oz of sugar per lemon. Let sit for a while and the sugar pulls out the lemon oils which really have the intense lemon flavor. Then take a few of the lemon halves, sprinkle some sugar on the cut side, and put them cut side down in a really hot non stick pan. Keep checking to make sure they don't go from caramelized to burnt. You won't get "pulpy" lemons then.
