Lemon Confit

Lemon Confit Recipe - Bruno Albouze - THE REAL DEAL

Lemon Confit Recipe

18 organic lemons (organic lemons preferably as Meyer or other varieties), washed
2 lbs. (900g) Kosher salt
1/2 cup (100g) granulated sugar

In a large bowl, mix the salt with the sugar. Quarter a lemon, starting at the end, but leaving the uncut end intact. Open the lemon and pour some salt-sugar inside. Place the lemon in the bottom of a clean jar (use 3 quart-size jars or one large). Continue process with the remaining lemons. Pack the lemons into the jar and covering each layer of lemon with the salt-sugar mixture.

Seal and refrigerate the lemons for at least 2 weeks but they are best after 3 months and will keep for up to one year. To use, remove the flesh and scrape the remaining white part keeping the peel only. Rinse it well or blanch; starting in cold water and bring to boil and cool peels in ice water and pat dry. Dice or julienne and add to fish, pork, poultry, stews, beans, grain dishes, vegetables, salads, foie gras, vinaigrettes, sauces as beurre blanc and dessert such as yogurt, sorbet, and chocolate.

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