Recipe: Lemon Confit

Cookbook

Lemon Confit

3 cups kosher salt
6 lemons

Special Equipment
1-quart canning jar with tight-fitting lid

Prep: 15 minutes
Curing: At least 1 month, preferable 3 months or more

Place the canning jar and lid in a pot of boiling water to sterilize them. Dry on a rack upside down.

Pour a layer of salt into the bottom of the jar. Cut 1 inch off one end of a lemon, then quarter the lemon, starting at the cut end, but leaving the uncut end intact. Open the lemon over a bowl and pour salt inside. Place the lemon in the bottom of the jar. Continue with the remaining lemons (use the remaining salt and the salt that falls into the bowl), packing them into the jar and covering each layer of lemons with salt. Seal the jar and refrigerate.

The lemons can be used after 1 month, but they are best after 3 months and will keep for up to a year.

To use the confit, cut the lemon quarters apart. Cut away all the flesh from the rind; discard the flesh. Use as directed in the individual recipe, or blanch briefly, dice or julienne, and add to salads, stews, or grain dishes.

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from:
A Return to Cooking
by Eric Ripert & Michael Ruhlman
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$50.00, Hardcover
352 pages, more than 125 recipes
Nearly 400 color photographs and illustrations
1-57965-187-9
Recipe reprinted by permission.