5 medium lemons, juiced (discard seeds) and peeled as instructed below
- 3/4 cup olive oil (not extra virgin olive oil)
- 1 garlic clove, finely minced
- 1/4 teaspoon sea salt
1 Peel the lemon into long strips with a peeler. Do not include any bitter white pith in the peel. Peel exclusively the yellow exterior. Chop the peelings into smaller pieces if desired.
2 In a medium saucepan, bring 1 cup water to a rolling boil, submerge the lemon peels for 20 seconds, and remove.
3 Combine the lemon peels, lemon juice, olive oil, garlic, and salt, bring to a boil then reduce heat to a low-simmer. Simmer for 20-25 minutes or until peelings are soft. Allow to cool.
4 Store Lemon confit in a glass container, cover and refrigerator until ready to serve.
No comments:
Post a Comment