Prep
10 min
Total
10 min
Confit Lemons fresh and flavorful
4.9/5
(20 reviews)
· 🍳 16 made it
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Ingredients
- Confit means preserved in fat. This lemon preserve makes a great accompaniment to grilled meats or fishes and is a traditional ingredient to Arabic cuisine like tajines...
- 4 unwaxed lemons and washed thoroughly
- 8.75 oz (250g) grey sea salt
- 1/2.1 qt (2 litre) olive oil
Step-by-step recipe
1 Cut 8 skin on, wedges in each lemons.
2 Place them in your jar. Add the grey sea salt. Finish by pouring the olive oil on the top of the wedges.
3 Tightly close your jar* and put it in the fridge.
4 Allow 5 weeks of maceration before enjoying your confit lemons.
* A little tip: put a label showing the date that the maceration started and when it will be ready.
A chef's advice
Serve confit lemons alongside raw or grilled fish, fresh herbs scattered around. Or tear them over cold octopus salad with new olive oil. The skin becomes tender, the pulp almost sweet. It's umami in citrus form.
Wine Pairing
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