Lemon Confit

"I add lemon confit to so many dishes—from broiled fish to pork and beans," says Eric Ripert of New York City's Le Bernardin. He blends his lemon confit with butter to add a pleasantly pungent flavor to broiled snapper. Before broiling, he dots some of the lemon butter on the fish, then serves more lemon butter on the side. Lemon confit can be refrigerated for several months, but if you don't want to make your own, jarred Moroccan preserved lemons are a fine substitute.

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  • Total Time:
  • Servings: 4
  • Time(Other): Plus 2 weeks curing

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

How to make this recipe

  1. 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.

Contributed By Photo © Quentin Bacon Published July 2009

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