Remove seeds from the pumpkin.

Place seeds in a large bowl and cover with water.
Using your hands, swirl the seeds around in the water to help remove the pumpkin pulp and strings attached to the seeds. You will notice that the pulp will sink to the bottom of the bowl while the seeds float to the top.

Using a slotted spoon, remove the seeds and place them on paper towels to pat dry.

Let the seeds air dry for about an hour.

Preheat oven to 325ºF.

Place seeds in a medium-sized bowl and mix with olive oil and salt.

Toss well to coat the seeds evenly and spread seeds evenly in one layer onto a baking sheet and place in oven.

Roast for 20 minutes.

Remove seeds from oven and toss seeds with lemon juice.

Place seeds back in the oven and bake until all of the lemon juice has evaporated, about 5-10 minutes.

Remove from oven and allow seeds to cool on tray, about 20 minutes before serving.