Steps to Make Lemon Confit Recipe

Preserved Lemons

Toss well and let sit for 5 minutes.

Recipe Summary Preserved Lemons

Tangy slivers of preserved lemon make wonderful additions to rice and pasta dishes and salads, as well as adding zest to chicken and fish.

Ingredients | Lemon Confit Recipe

4 large lemons, cut into 8 wedges each

¾ cup kosher salt

1 cup lemon juice

¾ cup olive oil

Directions

Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.

To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.

Info | Lemon Confit Recipe

prep: 15 mins additional: 1 week total: 1 week Servings: 32 Yield: 32 pieces

TAG : Preserved Lemons

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