Lemon Confit Recipe - Cooking Index
Lemon Confit Recipe - Cooking Index
| 5 | Organic lemons | |
| 2 | Shallots - minced | |
| 1/2 cup | 118ml | Salt |
Slice lemons 1/8-inch thick. Layer half the lemons slices and shallots in a pan. Sprinkle with 1/4 cup of salt. Repeat layering process with remaining ingredients. Cover the pan with plastic wrap making sure the plastic touches the top layer of lemons. Leave the pan overnight or up to 48 hours. Rinse the lemon slices and use as you would preserved lemons.
This recipe yields 5 lemons.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9356) - from the TV FOOD - NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.