Lemon Confit
A preserved lemon condiment made by slowly cooking lemon peel in a blend of oils with garlic. The result is tender, flavored citrus peel that can be used to add bright, complex flavor to various dishes.
4 servings
1 hr 15 min
Ingredients
- •4 whole lemons
- •½ cup olive oil
- •¼ cup canola oil
- •1 clove garlic clove
- •⅛ teaspoon salt
Cooking Instructions
- 1.
Using vegetable peeler, remove peel (yellow part only) from lemons in long strips. Squeeze 6 tablespoons juice from lemons. Blanch peel in small saucepan of boiling water 10 seconds; drain. Repeat twice. Bring 6 tablespoons lemon juice, olive oil, canola oil, garlic, and pinch of salt to simmer in small saucepan. Add lemon peel and simmer over low heat until peel is soft, about 1 hour. Cool. DO AHEAD: Can be made 1 month ahead. Keep chilled and completely covered in oil. Always use clean fork to remove lemon.
75 min
