Confit Lemons
From the one star french chef Patrick Asfaux
Cooking time :
Total time :
Recipe for large jar of confit lemons:
- 4 unwaxed lemons and washed thoroughly
- 250g grey sea salt
- 1/2 litre olive oil
![Confit Lemons](https://www.aftouch-cuisine.com/images/recettes/Citrons_confits.jpg)
![Instagram button](https://www.aftouch-cuisine.com/images/ico/instagram_32.png)
![Discord button](https://www.aftouch-cuisine.com/images/ico/discord_32.png)
![Facebook button](https://www.aftouch-cuisine.com/images/ico/facebook_32.png)
![Twitter button](https://www.aftouch-cuisine.com/images/ico/twitter_32.png)
Progression
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.