Lemon Confit
There are so many uses for this preserve, which captures the zing of the citrus. Chop it up and use it as a garnish for sweet sorbets or as a marmalade on buttered Brioche (page 194). Or wrap a strawberry or a piece of melon with a slice of this lemon, stick a toothpick through it, and you’ve got a fruit canapé. I’m not giving a yield or amounts here, because you can make as much of this classic preserve as you wish. If they’re in season, Meyer lemons are what you want.
Ingredients
Preparation
Step 1
Heat the oven to 150°F.
Step 2
Scrub the lemons and cut off the ends to expose the flesh. Cut into 1/8-inch-thick slices and remove the seeds.
Step 3
Weigh the lemons, then weigh out an equal amount of sugar.
Step 4
Sprinkle a layer of sugar in the bottom of a baking dish. Arrange a layer of lemon slices on top, overlapping slightly. Sprinkle with sugar. Arrange another layer of lemons and sprinkle again with sugar. If you want, you can make one more layer of lemons and sugar, but there should be no more than three layers. Barely cover with water.
Step 5
Cut a piece of parchment to fit the dish and cover the lemons. Bake until the lemons are slightly transparent, about 2 hours.
Step 6
Let cool and store in the refrigerator. The confit will keep for a couple of weeks.
