LEMON CONFIT

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LEMON CONFIT image

Yield 4

Number Of Ingredients 4

Ingredients
5 cups kosher salt
5 tablespoons sugar
6 lemons, scrubbed and quartered

Steps:

  • In a large bowl, mix the salt with the sugar. Toss the lemons with half of the sugar-salt. Pour a small layer of sugar-salt into a clean quart-size jar. Layer the lemons in the jar, covering them with the remaining sugar-salt as you go. Refrigerate the lemons for at least 2 weeks. To use, rinse the lemons well and use the peel only.

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