To confit is to preserve something. Some say the term was used mainly for fruit preservation then became used for the preservation of meats stored in there own fats (like duck confit). Lemon confit could not be simpler, though you must plan a month in advance of when you intend to use it. If you cook Moroccan, or a lot of fish, you must make this!
1 large sterilized canning jar
6 lemons, quartered
1 box- 48 oz of kosher salt – you will use about 3- 3 1/2 cups (or enough to cover lemons) depending on the size of your canning jar
Simply place the lemon quarters into the jar, and then pour in enough salt to cover the lemons. Jiggle jar to distribute salt evenly, refill with salt as needed. Place the jar into a dark and cool spot for 1 month.
To use the confit pick out a wedge of lemon, rinse it under water to remove the sludge-like salt. Cut or scrape away the pulp and some of the pith. The confit makes a nice addition to Moroccan stews (tagine). When minced it is also a handy garnish.
1 large sterilized canning jar
6 lemons, quartered
1 box- 48 oz of kosher salt – you will use about 3- 3 1/2 cups (or enough to cover lemons) depending on the size of your canning jar
Simply place the lemon quarters into the jar, and then pour in enough salt to cover the lemons. Jiggle jar to distribute salt evenly, refill with salt as needed. Place the jar into a dark and cool spot for 1 month.
To use the confit pick out a wedge of lemon, rinse it under water to remove the sludge-like salt. Cut or scrape away the pulp and some of the pith. The confit makes a nice addition to Moroccan stews (tagine). When minced it is also a handy garnish.
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