Monday, March 19, 2012

~lemon confit recipe~

Lemon Confit Recipe:

5 cups kosher salt
5 tablespoons sugar
6 lemons, scrubbed and sliced
Grapeseed Oil
Add various seasoning to your taste

In a large bowl, mix the salt with the sugar. Toss the lemons with half of the sugar-salt. Pour a small layer of sugar-salt into a clean quart-size jar. Layer the lemons in the jar, covering them with the remaining sugar-salt as you go. Refrigerate the lemon 3 days. Rinse salt and place in clean container and cover with oil. Use for up to a month.

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