Lemon Confit or Preserved Lemons Recipe

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Ingredients:

Serving

3 cups kosher salt
6 lemons

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	8.41 Kcal (35 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	6359.5mg	265%
Potassium	40.02mg	1%
Total Carbs	2.61g	1%
Sugars	0.87g	3%
Dietary Fiber	0.87g	3%
Protein	0.29g	1%
Vitamin C	15.4mg	26%
Iron	0.3mg	2%
Calcium	7.5mg	1%

Amount Per 100 g
Calories	19.22 Kcal (80 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	14533.52mg	265%
Potassium	91.46mg	1%
Total Carbs	5.96g	1%
Sugars	1.99g	3%
Dietary Fiber	1.99g	3%
Protein	0.66g	1%
Vitamin C	35.1mg	26%
Iron	0.7mg	2%
Calcium	17.2mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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