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    You are in: Home / Recipes / Lemon Confit Recipe
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    Lemon Confit

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Zeldaz's Note:

    From the "Seven Fires" Argentine cookbook. "The combination of fruitiness, bitterness, and a floral bouquet in a lemon confit helps to focus and refine the powerful flavor of grilled meat, poultry, and fish." You could also chop some of it finely to add to a vinaigrette or a light pasta dish. You can save your juiced lemon halves in the freezer until you have enough to make a batch. Also, if you cannot use the confit fast enough, you may want to store it in small containers in the freezer to eliminate the possibility of microbial growth.

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    Units: US | Metric


    1. 1
      Cut the lemons in half; squeeze the juice and reserve it for another use.
    2. 2
      Put the squeezed lemon halves in a large saucepan and add the bay leaves, peppercorns, 2 tablespoons of the olive oil, the white wine, and salt. Add enough water to completely cover the lemons and bring to a boil. Reduce the heat and cook gently over medium-low heat until the lemon peel is tender, about 25 minutes. Remove from the heat and allow to cool in the liquid.
    3. 3
      Drain the lemons and tear the peel into rough strips about 1 inch wide. Place a strip of lemon peel skin side down on the work surface and, using a sharp paring knife, scrape away every bit of the white pith, leaving only the yellow zest. Repeat with the remaining peel.
    4. 4
      Put the strips of lemon zest in a small container ond cover completely with olive oil. The confit will keep tightly covered in the refrigerator for at least a week.

    Ratings & Reviews:


    Nutritional Facts for Lemon Confit

    Serving Size: 1 (357 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 66.4
    Calories from Fat 2
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 934.4 mg
    Total Carbohydrate 10.1 g
    Dietary Fiber 2.6 g
    Sugars 2.7 g
    Protein 1.0 g

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