Lemon Confit
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Ingredients
  • 6-9 juicy lemons, washed well and cut in eights, or 1/8 inch slices (i used organic lemons)
  • 6-7 Tbsp sugar
  • 6-7 cups kosher salt
Instructions
  1. In a large bowl, mix the salt with the sugar
  2. Toss the lemons with half of the salt-sugar
  3. Pour a small layer of salt-sugar into a clean wide mouthed jar (I used a number of different sized jars, but ended up liking the wide-mouth quart mason jar the best)
  4. Layer the lemons in the jar, covering them with the remaining sugar-salt after each layer
  5. Push out air bubbles after each layer with your fist or kitchen utensil
  6. Make sure lemons are fully covered with salt-sugar mix
  7. Cover jar and refrigerate the lemons for at least 2-3 weeks
  8. Once cured, the lemons will keep almost indefinitely in the salt
  9. To use the confit, remove a lemon wedge, or slice from the salt and rinse
  10. Scoop out pulp and white pith and use peel only
  11. Mince, dice or slice the confit if cooking
  12. If using it raw in a salad, after rinsing, blanch it in simmering water for 30 seconds to remove excess salt
  13. Remember if you are going to add some liquid during the process, add lemon juice for a bright yellow confit
  14. Do not add water, or the lemon rind will end up being tan when cured
  15. Enjoy!
Recipe by Food Filled Life at http://foodfilledlife.com/2014/06/08/lemon-confit/