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Greek Yogurt with Red Wine-Infused Dates, Toasted Walnuts & Honey
Saved 4/15/09 to Kitchen Goddess

Lemon Confit

Lemon Confit


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


  1. Plunge the lemons into a pot of boiling water (this softens any outer layer of wax). Drain, rinse, then wipe the lemons clean.
  2. Dry the lemons, then slice them very thin. Discard the ends and remove and discard the seeds.
  3. In a small bowl, combine the shallots with the garlic. In another bowl, mix the salt with the sugar.
  4. 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.
  5. Cover the container and refrigerate for 3 days, flipping the stacks halfway through the process, allowing all the lemon to cure evenly.
  6. 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.

Makes about 4 cups.