Recipes

Lemon Confit

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Lemon Confit

Lemon Confit

amanda

Equipment

  • Mason Jars with Lids and Bands

  • Kitchen Glass Jar Pressure Canner

  • Digital Food Processor with Chopping Blade

  • Large Stainless Steel Pot

  • Bamboo Cutting Board & Knife Set

  • High-Speed Hand Mixer with Attachments

  • Pastry Brush Set

  • Silicone Lemon Zester & Citrus Reamer

  • Microplane Grater

Ingredients

  • 4 lemons

  • 1/2 cup olive oil

  • 1/4 cup canola oil

  • 1 garlic clove

  • Pinch of salt

Instructions

1

Instruction 1

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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