Marthas Lemon Confit Recipes

LEMON AND PEPPERCORN CONFIT

Steps:

• Bring a medium saucepan filled with water to a boil over medium heat. Cut each lemon in half, and scrape out pulp. Roughly chop the pulp; set aside. Julienne the lemon peel to a 1/4-inch thickness. Place the lemon peel in the saucepan. Simmer about 10 minutes. Drain; rinse under cold water.
• In a small saucepan, combine the sugar, honey, and 1/2 cup water. Bring mixture to a boil over medium heat. Cook until the sugar has completely dissolved. Break cinnamon sticks into pieces. Add cinnamon, peppercorns, lemon peel, and pulp to honey mixture. Cook about 25 minutes more, until the lemon peel is very tender and liquid is slightly caramelized. Transfer from heat. Serve, or store in an airtight container, refrigerated, up to 2 weeks.

LEMON CONFIT FOR PEA STEW

Steps:

• Cover lemon slices with water by 1/2 inch in a medium saucepan. Bring to a boil. Drain. Repeat 3 times. Return slices to pan. Add syrup. Bring mixture to a simmer over medium heat. Reduce heat to medium-low; cook until slices are just translucent, about 20 minutes. Let cool.
• Refrigerate slices in syrup in an airtight container until ready to use, up to 1 week. Before using, drain slices on paper towels, and then finely chop.

LEMON CONFIT OR PRESERVED LEMONS

Steps:

• Bring a medium stockpot of water to a boil. Place a 1-quart canning jar in the boiling water for 5 minutes to sterilize. Place jar on a wire rack, upside down, to dry.
• Pour a layer of salt into the bottom of the jar. Quarter a lemon, starting at the end, but leaving the uncut end intact. Open the lemon over a small bowl, and pour some salt inside. Place the lemon in the bottom of the jar. Continue process with the remaining lemons. Be sure to use all of the salt, including any salt that remains in the bowl. Pack the lemons into the jar and covering each layer of lemons with salt. Seal the jar, and refrigerate.
• The lemons can be used after 1 month, but they are best after 3 months and will keep for up to one year.
• To use the confit, cut the lemon quarters apart. Cut away all the flesh from the rind; discard the flesh. Blanch for about 1 minute in boiling water, dice or julienne, and add to salads, stews, or grain dishes.