Best Meyer Lemon Confit Recipes
LEMON CONFIT
There are so many uses for this preserve, which captures the zing of the citrus. Chop it up and use it as a garnish for sweet sorbets or as a marmalade on buttered Brioche (page 194). Or wrap a strawberry or a piece of melon with a slice of this lemon, stick a toothpick through it, and you've got a fruit canapé. I'm not giving a yield or amounts here, because you can make as much of this classic preserve as you wish. If they're in season, Meyer lemons are what you want.
Number Of Ingredients 2
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.
MARTHA'S LEMON CONFIT
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Winter Recipes
Yield Makes 1 quart
Number Of Ingredients 2
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. Dice or julienne, and add to salads, stews, or grain dishes.
LEMON CONFIT
Provided by Sondra Bernstein
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Using vegetable peeler, remove peel (yellow part only) from lemons in long strips. Squeeze 6 tablespoons juice from lemons. Blanch peel in small saucepan of boiling water 10 seconds; drain. Repeat twice. Bring 6 tablespoons lemon juice, olive oil, canola oil, garlic, and pinch of salt to simmer in small saucepan. Add lemon peel and simmer over low heat until peel is soft, about 1 hour. Cool. DO AHEAD: Can be made 1 month ahead. Keep chilled and completely covered in oil. Always use clean fork to remove lemon.
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