Lemon Confit

lemon confit by Bake Bellissima

Confit, or preserved lemons, are simply fresh lemons that have been jarred with generous quantities of salt for at least two weeks. In that time, the lemon loses some acidity and develops a very deep fragrant flavor instead.

My grandmother kept large jars of preserved lemons in the refrigerator and used them in many dishes, including salads, chicken and beef.  Try this recipe from Eric Ripert and you will also find various uses for this great Mediterranean kitchen staple.

Lemon Confit

5 cups Kosher Salt

5 Tablespoons sugar

6 lemons washed and quartered

Mix the salt with the sugar. Toss the lemon quarters in half the salt and sugar mixture. In a clean quart-size jar, pour half of the remaining salt mixture into the empty jar. Add your coated lemons, and cover with the remaining salt. Leave in the refrigerator at least 2 weeks and up to at least 1-2 months. To use the lemons, rinse off the syrup and only use the rind.

You can toss the lemons occasionally in the jar to make sure they are coated.

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