Lemon confit is a way to preserve your lemons. Add this flavored oil to many of your dishes for additional flavor. Lemons may also be used as a topping to your favorite grilled meat. Add finely chopped lemons to grain dishes, risottos and salads.
Course
Preserved Lemons
Cuisine
Meditterannean
Keyword
lemons, olive oil, preserved
Servings2cups
AuthorMary Papoulias-Platis
Ingredients
2regular lemons or 3 Meyer lemons
1 1/2cupsextra-virgin olive oil
1cinnamon stick - 2" long
4whole cloves
1/4teaspoonpeppercorns
1/2teaspoonkosher salt
1/2teaspoonred pepper flakes, crushedcrushed
2bay leaves
Instructions
Halve lemons crosswise. Strain and squeeze their juice into a bowl. Set aside.
Thinly slice juiced lemons crosswise and transfer lemons to a 1 quart sauce pan.
Add reserved juice, and remaining ingredients.
Over medium heat bring mixture to a low boil, reduce to a simmer.
Cook for 15 minutes, stirring several times..
Remove from heat, and let cool.
Transfer lemon confit to a sterilized jar, cover and refrigerate.