Lemon Confit – Bruno Albouze

salt

🥗Healthier: sea salt

💰Cheaper: kosher salt

Sea salt provides a more delicate flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a unique sweetness.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

herbs

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Dried herbs are often more accessible.

In a large bowl, mix the salt and sugar together.

Quarter a lemon starting at the end but leaving it uncut and intact.

Open the lemon and pour some of the salt and sugar mixture inside.

Place the lemon in the bottom of a clean jar and continue the process with the remaining lemons.

Pack the lemons into the jar, covering each layer with the salt and sugar mixture.

Refrigerate the lemons for at least 2 weeks, but they are best after 3 months and will keep for up to 1 year.

After 3 months, if using a large container, divide the lemon confit into smaller batches, ensuring each container is covered with juice.

Seal the containers and keep refrigerated.

To use lemon confit, remove the flesh and scrape the remaining white part, keeping only the peel.

Rinse the peel well or blanch it by starting in cold water, bringing it to a boil, and then cooling it in ice water. Pat dry and dice or julienne.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary