Place the chicken livers in a glass bowl and cover with water. Add the lemon juice and stir gently. Cover and refrigerate for 4 hours or up to 12 hours.
Drain the chicken livers and pat dry. Wrap a slice of bacon tightly around each liver.
Heat the lard in skillet over medium heat. When it is hot, add the wrapped livers. Don't crowd the pan. You may need to work in batches.
Cook for 3-5 minutes on each side or until the bacon is browned and the liver is firm, but still slightly pink in the middle.