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Lemon Confit

By Sondra Bernstein

4.3

(7)

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Lemon ConfitCon Poulos

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

4 lemons
1/2 cup olive oil
1/4 cup canola oil
1 garlic clove
Pinch of salt

Preparation

  1. Using vegetable peeler, remove peel (yellow part only) from lemons in long strips. Squeeze 6 tablespoons juice from lemons. Blanch peel in small saucepan of boiling water 10 seconds; drain. Repeat twice. Bring 6 tablespoons lemon juice, olive oil, canola oil, garlic, and pinch of salt to simmer in small saucepan. Add lemon peel and simmer over low heat until peel is soft, about 1 hour. Cool. DO AHEAD: Can be made 1 month ahead. Keep chilled and completely covered in oil. Always use clean fork to remove lemon.

TagsLemonCitrusFruitDairy FreeNut FreeGluten FreeVeganVegetarianMeal Prep5 Ingredients or FewerSimmerBon Appétit
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