Marthas Lemon Confit Recipes

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LEMON CONFIT FOR PEA STEW



Lemon Confit for Pea Stew image

Use this recipe to make Pea Stew With Pistachios and Lemon Confit.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 2

1 lemon, cut into 1/4-inch-thick slices, seeds discarded
1 cup Simple Syrup for Cocktails

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.

MARTHA'S LEMON CONFIT



Martha's Lemon Confit image

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Winter Recipes

Yield Makes 1 quart

Number Of Ingredients 2

3 cups kosher salt
4 to 5 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. Dice or julienne, and add to salads, stews, or grain dishes.

LEMON TERRINE WITH LEMON CONFIT AND MINT SYRUP



Lemon Terrine with Lemon Confit and Mint Syrup image

Serve each slice of this elegant gelatin with a scoop of lemon sorbet.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

1 3/4 cups freshly squeezed lemon juice, (10 to 12 lemons)
4 packets powdered unflavored gelatin
1 cup sugar
8 to 10 mint leaves
3 lemons, sliced into 1/4-inch-thick rounds
1 1/4 cups sugar
1 cup sugar
1 cup mint leaves

Steps:

  • For the lemon gelatin: Place 1 cup lemon juice in a bowl. Sprinkle gelatin over, and let stand to soften, 5 minutes.
  • Bring sugar and 3 1/2 cups water to a boil over high heat, stirring to dissolve sugar. Pour syrup over gelatin mixture; whisk to dissolve gelatin. Add remaining 3/4 cup juice.
  • Pour 1/3 cup gelatin mixture into a 4-cup porcelain terrine mold. Press mint leaves into gelatin. Cover; refrigerate to set, 45 to 50 minutes. Add remaining gelatin mixture. Cover; refrigerate until firm, 4 hours.
  • For the lemon confit: Heat oven to 300 degrees. Place lemons in a single layer in a Pyrex dish. Combine sugar and 1 cup water in a small saucepan; bring to a boil, stirring to dissolve sugar. Pour over lemons. Bake until translucent, about 45 minutes. Let cool.
  • For the mint syrup: Bring sugar and 1/4 cup water to boil over high heat, stirring to dissolve sugar. Let cool to room temperature. Refrigerate. Blanch mint in boiling water for 30 seconds, strain, and plunge into ice water. Drain; squeeze in a kitchen towel to dry. Puree syrup and mint in blender. Strain, and refrigerate for 1 hour before serving.
  • To serve: Unmold terrine by dipping briefly into hot water and running tip of knife around edge; invert onto a platter. Serve with lemon confit and mint syrup.

LEMON CONFIT



Lemon Confit image

Provided by Martha Stewart

Yield Makes 1 quart

Number Of Ingredients 2

3 cups kosher salt
6 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.

LEMON-RED PEPPER CONFIT



Lemon-Red Pepper Confit image

If yellow and orange bell peppers are available, mix them to make a more colorful relish. Use this to top Cornmeal-Crusted Soft-Shell Crabs.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Number Of Ingredients 7

4 red bell peppers, (about 1 3/4 pounds), seeds and ribs removed
1 1/2 tablespoons olive oil
5 shallots (about 5 ounces), peeled and sliced into 1/4-inch rounds
1 cup dry white wine
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 lemon

Steps:

  • Cut peppers into thin strips. Heat oil in a large skillet over medium-low heat. Add shallots, and cook until they begin to brown, about 15 to 20 minutes. Add red peppers, wine, salt, and pepper. Cover, and cook until wine is almost absorbed, about 20 minutes, stirring occasionally. Uncover, and reduce heat to low. Cook, stirring occasionally, until peppers are tender, about 15 minutes.
  • Meanwhile, remove lemon zest in long thin strips, and set aside. Use a small, sharp knife to cut away pith. Remove lemon sections by sliding the knife down one side of a section, cutting it away from the white membrane. Twist blade under section to lift it out. Remove all sections, cut them in half, and add to peppers along with zest. Toss to combine, and serve.

LEMON CONFIT



Lemon Confit image

Provided by Melissa d'Arabian : Food Network

Categories     condiment

Time P21DT5m

Yield 3 lemons

Number Of Ingredients 4

3 organic lemons, skin scrubbed well
Kosher salt
4 peppercorns
1/2 lemon, juiced

Steps:

  • Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.

LEMON CONFIT



Lemon Confit image

Provided by Food Network

Time 8h10m

Yield 5 lemons

Number Of Ingredients 3

5 organic lemons
2 shallots minced
1/2 cup salt

Steps:

  • 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. Keep refrigerated up to a week.

MARTHA'S LEMON CREAM PIE WITH SOUR CREAM



Martha's Lemon Cream Pie With Sour Cream image

This is a Martha Stewart recipe that was a hit with my dad who was married to an outstanding lemon pie maker, my mom.

Provided by KathyP53

Categories     Pie

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 9

1 (9 inch) unbaked pie shells
4 large eggs
1 cup sugar
1/2 cup sour cream
1/4 teaspoon salt
3/4 cup fresh lemon juice (about 4 lemons)
1 teaspoon unflavored gelatin
1 1/2 cups heavy cream
1/4 cup sugar

Steps:

  • Preheat oven to 425 degrees.
  • Place crust in 9" pie dish and line with aluminum foil; leave an overhang and fold over edge of crust. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; nake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5-10 minutes more; if crust bubbles up, press down gently. Cool.
  • Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25-35 minutes. Cool completely.
  • Make topping: Plac 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften abot 5 minutes. Heat mixture over bery low heat, stirring, until gelatin dissolves. Let cool.
  • In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add geletin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 houror, loosely covered up to 1 day.

Nutrition Facts : Calories 458.1, Fat 29.2, SaturatedFat 14.6, Cholesterol 161.6, Sodium 254.6, Carbohydrate 44.9, Fiber 0.9, Sugar 32.5, Protein 6.1

LEMON CONFIT OR PRESERVED LEMONS



Lemon Confit or Preserved Lemons image

Make and share this Lemon Confit or Preserved Lemons recipe from Food.com.

Provided by Ambervim

Categories     Very Low Carbs

Time 10m

Yield 1 quart

Number Of Ingredients 2

3 cups kosher salt
6 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.

Nutrition Facts : Calories 100.9, Fat 1, SaturatedFat 0.1, Sodium 339527, Carbohydrate 32.4, Fiber 9.7, Sugar 8.7, Protein 3.8

CITRONS CONFITS EXPRESS (QUICK PRESERVED LEMONS)



Citrons Confits Express (Quick Preserved Lemons) image

This microwave recipe for preserved lemons speeds up the whole process. They make the perfect accompaniment to Moroccan tagines or couscous. Refrigerate after opening.

Provided by MadeInCooking

Categories     Side Dish     Sauces and Condiments Recipes

Time P1DT20m

Yield 8

Number Of Ingredients 5

2 lemons, sliced into thin wedges
¼ cup water
2 tablespoons water
1 lemon, juiced
1 tablespoon salt

Steps:

  • Mix lemons wedges, 1/4 cup plus 2 tablespoons water, lemon juice, and salt together in a microwave-safe container.
  • Cook in the microwave for 10 minutes, stirring at 2-minute intervals to prevent spills.
  • Pour the mixture into a sterilized, airtight jar. Let stand for 24 hours before using.

Nutrition Facts : Calories 8.3 calories, Carbohydrate 4.4 g, Fat 0.1 g, Fiber 2 g, Protein 0.5 g, Sodium 873.6 mg

LEMON CONFIT



Lemon Confit image

Yield makes about 4 cups

Number Of Ingredients 6

12 lemons
5 shallots, peeled and minced
6 garlic cloves, minced
2/3 cup kosher salt
1/3 cup sugar
About 4 cups extra-virgin olive oil

Steps:

  • Plunge the lemons into a pot of boiling water (this softens any outer layer of wax). Drain, rinse, then wipe the lemons clean. Dry the lemons, then slice them very thin. Discard the ends and remove and discard the seeds. In a small bowl, combine the shallots with the garlic. In another bowl, mix the salt with the sugar.
  • Arrange a layer of lemon slices in the bottom of a medium container with a lid, making sure not to overlap the slices. Sprinkle the lemons first with a little shallot mixture, then with some salt and sugar mixture. Repeat, layering lemons in stacks and sprinkling them with the shallot and salt mixtures until the final lemon slices are topped with the last of the salt and shallot mixtures. As you carefully layer the lemons, layer in stacks. Cover the container and refrigerate for 3 days, flipping the stacks halfway through the process, allowing all the lemon to cure evenly.
  • Remove and drain the lemons in a strainer for 15 minutes or so. Discard the liquid. Pack the drained lemons tightly in a jar or other clean container and top off with oil, making sure to cover all the lemons. The confit can be used immediately or kept in the refrigerator for at least a month.

LEMON CONFIT



Lemon Confit image

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.

Provided by zeldaz51

Categories     Fruit

Time 40m

Yield 2 1/2 cups

Number Of Ingredients 6

4 lemons
2 bay leaves
8 black peppercorns
about 2 cups extra virgin olive oil, divided
1/2 cup dry white wine
1 teaspoon coarse salt

Steps:

  • Cut the lemons in half; squeeze the juice and reserve it for another use.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 66.4, Fat 0.3, Sodium 934.5, Carbohydrate 10.1, Fiber 2.7, Sugar 2.8, Protein 1.1

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