Lemon Confit sounds fancy, French and foreign all at the same time.  Uses for these salt/sugar preserved lemons include making cakes, adding to sauces and salads, curries, stews; I could go on and on.  It seems that it is a condiment I have been missing in my arsenal so I am giving it a try.   You should know that it takes 3 months for the lemons to cure so start now.  That way, when our lemons are preserved, we can create some great recipes with them.  I am including a link from Food and Wine from none other than Eric Ripert, who is my favorite French TV chef.  The R20 recipe is a bit different but I am going with it.

First step, I bought 5 lemons and a case of 1 quart glass jars.  I figure I can use the jars for Christmas gifts or other projects.  I guessed on the size but using 2 jars worked perfectly with this recipe.

Lemon Confit:

5 lemons, halved length wise

2 lbs. coarse salt

1 lb. sugar

1 cup water

Mix together the salt and sugar.  I had to weigh mine.

Divide the lemons between the jars.  Add the salt/sugar mixture.  Divide the water between the jars.  It looks like way to much salt/sugar but after I added the water, I was able to fit the rest of the mixture into the jars.

Label your jars and put them in your refrigerator.  Add an alarm to your calendar to rotate them or shake them up once a month until they are ready on Jan. 27, 2014.

Et Voila!  We are done in a matter of minutes.  An easy recipe that should provide us with lots of preserved lemons to play with in January.  It could be one of our New Year’s resolutions to make fun recipes with Lemon Confit.  It is fun to say too.