Bruno Albouze Salted Lemon Confit
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Lemon Confit

Yields1 ServingPrep Time30 minsRating


 2200 g Organic Meyer lemon (18)
 900 g Kosher salt
 100 g Sugar



In a large bowl, mix the salt with the sugar. Quarter lemons, starting at the end, but leaving the uncut end intact. Open lemons, and pour some salt-sugar inside. Pack lemons in class jar along with remaining salt mixture. Seal and refrigerate the lemons for at least 2 weeks but they are best after 3 months. Store lemon confit/preserved for more than a year. Lemon confit in jars can also be canned to extend shelf life. To use lemon confit, scrap out flesh and pith, use the peel only. Rinse well, or blanch prior using. Cut into desired shapes. Lemon confit enhance so many dishes, vinaigrette and dressing, and even ice cream, sorbet, and cocktails!

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