“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!
UPDATE – Links to recipes now posted using this Meyer Lemon Confit:
Baby Tagine – Indian Eggplant, Lemon Confit, Garlic, Thai Basil
The Perfect Complement to Your Grilled Fish
Couscous Salad Timbales, Meyer Lemon Confit
Discover more from Taste With The Eyes
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I can’t wait to see what you do with your lemons Lori-Lynn.
Oh will definitely have to try this sometime this summer! Thanks for posting – and can’t wait to see what you do with yours =)
Oh I really want to try this. If Eric loves it, it’s got to be great. do you just throw away all the flesh and save only the peel?
If I close my eyes, I can still conjure the fragrance of Meyer lemons.
I try not to be too nostalgic, seek solace with fine lemons from Italy.
Meyers are special, though.
Love your images of the lemons in the footed glass bowl!
Thank you for teaching me how to make this. I have a Meyer lemon tree and always wanted to learn it but was too lazy to look for a good recipe! Happy Sunday!