Lemon Confit
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
56
Spice
45
Sweetness
53
Sourness
34
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Using vegetable peeler, remove peel (yellow part only) from lemons in long strips
2
Squeeze 6 tablespoons juice from lemons
3
Blanch peel in small saucepan of boiling water 10 seconds; drain
4
Repeat twice
5
Bring 6 tablespoons lemon juice, olive oil, canola oil, garlic, and pinch of salt to simmer in small saucepan
6
Add lemon peel and simmer over low heat until peel is soft, about 1 hour
7
Cool
8
DO AHEAD: Can be made 1 month ahead
9
Keep chilled and completely covered in oil
10
Always use clean fork to remove lemon
11
Using vegetable peeler, remove peel (yellow part only) from lemons in long strips
12
Squeeze 6 tablespoons juice from lemons
13
Blanch peel in small saucepan of boiling water 10 seconds; drain
14
Repeat twice
15
Bring 6 tablespoons lemon juice, olive oil, canola oil, garlic, and pinch of salt to simmer in small saucepan
16
Add lemon peel and simmer over low heat until peel is soft, about 1 hour
17
Cool
18
DO AHEAD: Can be made 1 month ahead
19
Keep chilled and completely covered in oil
20
Always use clean fork to remove lemon