Servings:
2
Ready In:
1 hour
Difficulty:
Easy
Lemon Confit
By: Chef Philippe Coupe
This recipe is from Morocco. Moroccan people use the lemon confit in many of their dishes.
Julienned or diced the rind of lemon confit brings a lovely citrusy flavor to your dish. Add to your salads, stews, curries, flavored butter, infused oil pasta, tajine, or serve with fish or poultry. You can even use it in some cocktails!
Ingredients
- 10 organic lemons
- Juice of 5 organic lemons
- 1 cup coarse sea salt
- 2 tbsp mix peppercorns
- 2 tbsp coriander seeds
- Bay leaves
- Extra virgin olive oil
Utensils:
- Brush
- Kitchen tong
- Large pots
- Bowl
- Juicer
- Measuring cup and spoon
- 32 oz preserving jar
Most people only use the rind, but I like to use the pulp as well. Just try it! Keep refrigerated up to one year.