How to Make Meyer Lemon Confit

“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)

6 or 7 Meyer lemons are scrubbed clean and dried.
5 c. kosher salt are mixed with 5 T. sugar.

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.

Please stop by later to see how we’re using our lovely Meyer Lemon Confit and
please share links to your favorite recipes that include preserved lemons!