“I add lemon confit to so many dishes—from broiled fish to pork and beans.”
Eric Ripert of New York City’s Le Bernardin
HOW TO MAKE PRESERVED MEYER LEMON (MEYER LEMON CONFIT)
The lemons are quartered.
Lemons are tossed in the sugar salt mixture.
Lemons are packed in layers surrounded by the sugar salt mixture.
Then remaining sugar salt mixture is poured over the lemons so they are completely submerged.
Cover, date, and refrigerate. Wait patiently (minimum of 2 weeks).
THREE MONTHS LATER
Remove lemons from the salt mixture. Rinse well and pat dry.
Remove the flesh.
Slice the peel into thin strips.
Scrape away any remaining pith.
Voila! Ready to use.
UPDATE – Links to recipes now posted using this Meyer Lemon Confit: