Elegant Lemon Confit
Incredibly versatile when gardens start ripening. A tangy, lemony flavor in dressings, dips, soups.
Add to stir-frys, sides, on fish and chicken as a lemony topping. A quick and easy condiment.
Ing---5 lemons juiced and peeled 3/4 cup olive oil (not evo) 1 gar/clove finely minced 1/4 tsp sea salt
Instructions Peel into long strips w/ peeler, sans bitter white pith, just yellow exterior. Chop into smaller pieces. Bring 1 cup water to rolling boil, submerge peels 20 secs, remove to bowl. Combine peels, juice, ol/oil, garlic, salt. BTB in pan, then reduce to low simmer. Simmer soft 20-25 min. Allow to cool. Store in glass jar, covered and refrigerated til needed.
Note that lemons can be made into confit using a variety of different methods and results. Here, we heat the ingredients in oil for a fast lemon confit. And as a bonus, you can extract the leftover oil, creating a lemon-infused olive oil, which can be used for other recipes or poured sparingly over fish or salad.
