Best Marthas Lemon Confit Recipes

LEMON CONFIT

Steps:

• Heat the oven to 150°F.
• Scrub the lemons and cut off the ends to expose the flesh. Cut into 1/8-inch-thick slices and remove the seeds.
• Weigh the lemons, then weigh out an equal amount of sugar.
• Sprinkle a layer of sugar in the bottom of a baking dish. Arrange a layer of lemon slices on top, overlapping slightly. Sprinkle with sugar. Arrange another layer of lemons and sprinkle again with sugar. If you want, you can make one more layer of lemons and sugar, but there should be no more than three layers. Barely cover with water.
• Cut a piece of parchment to fit the dish and cover the lemons. Bake until the lemons are slightly transparent, about 2 hours.
• Let cool and store in the refrigerator. The confit will keep for a couple of weeks.

LEMON AND PEPPERCORN CONFIT

Steps:

• Bring a medium saucepan filled with water to a boil over medium heat. Cut each lemon in half, and scrape out pulp. Roughly chop the pulp; set aside. Julienne the lemon peel to a 1/4-inch thickness. Place the lemon peel in the saucepan. Simmer about 10 minutes. Drain; rinse under cold water.
• In a small saucepan, combine the sugar, honey, and 1/2 cup water. Bring mixture to a boil over medium heat. Cook until the sugar has completely dissolved. Break cinnamon sticks into pieces. Add cinnamon, peppercorns, lemon peel, and pulp to honey mixture. Cook about 25 minutes more, until the lemon peel is very tender and liquid is slightly caramelized. Transfer from heat. Serve, or store in an airtight container, refrigerated, up to 2 weeks.

LEMON CONFIT OR PRESERVED LEMONS

Steps:

• Bring a medium stockpot of water to a boil. Place a 1-quart canning jar in the boiling water for 5 minutes to sterilize. Place jar on a wire rack, upside down, to dry.
• Pour a layer of salt into the bottom of the jar. Quarter a lemon, starting at the end, but leaving the uncut end intact. Open the lemon over a small bowl, and pour some salt inside. Place the lemon in the bottom of the jar. Continue process with the remaining lemons. Be sure to use all of the salt, including any salt that remains in the bowl. Pack the lemons into the jar and covering each layer of lemons with salt. Seal the jar, and refrigerate.
• The lemons can be used after 1 month, but they are best after 3 months and will keep for up to one year.
• To use the confit, cut the lemon quarters apart. Cut away all the flesh from the rind; discard the flesh. Blanch for about 1 minute in boiling water, dice or julienne, and add to salads, stews, or grain dishes.

CANDIED LEMON ZEST

Steps:

• Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into a fine julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain.
• Bring sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, and let stand overnight.

GARLIC CONFIT

Steps:

• Preheat oven to 275 degrees. Using a serrated knife, remove the top third of each head. Place garlic, cut-sides down, in a 6-cup loaf pan. Add thyme and enough oil to just cover (about 2 cups). Cover with parchment-lined foil and bake until garlic is soft, 1 hour to 1 hour, 15 minutes. Let cool completely, then transfer to an airtight container and refrigerate up to 2 weeks. (Oil can be strained after a day or two and refrigerated separately.)