- 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
- In a large bowl, mix the salt with the sugar
- Toss the lemons with half of the salt-sugar
- 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)
- Layer the lemons in the jar, covering them with the remaining sugar-salt after each layer
- Push out air bubbles after each layer with your fist or kitchen utensil
- Make sure lemons are fully covered with salt-sugar mix
- Cover jar and refrigerate the lemons for at least 2-3 weeks
- Once cured, the lemons will keep almost indefinitely in the salt
- To use the confit, remove a lemon wedge, or slice from the salt and rinse
- Scoop out pulp and white pith and use peel only
- Mince, dice or slice the confit if cooking
- If using it raw in a salad, after rinsing, blanch it in simmering water for 30 seconds to remove excess salt
- Remember if you are going to add some liquid during the process, add lemon juice for a bright yellow confit
- Do not add water, or the lemon rind will end up being tan when cured
- Enjoy!
Recipe by Food Filled Life at http://foodfilledlife.com/2014/06/08/lemon-confit/