See the Recipe. André Baranowski

The oil in this simple preparation is used both to cook and to preserve sliced lemons.

Yield: makes 2 1/2 cups


  • 2 lemons
  • 1 12 cups extra-virgin olive oil
  • 1 tsp. cracked coriander seeds
  • 1 tsp. cracked fennel seeds
  • 1 tsp. kosher salt
  • 12 tsp. crushed red chile flakes
  • 2 bay leaves


  1. Halve lemons crosswise and squeeze their juice into a bowl; set juice aside.
  2. Thinly slice juiced lemons crosswise and transfer lemons, reserved juice, and remaining ingredients to a 1-qt. saucepan over high heat. Bring mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, for 15 minutes.
  3. Remove pan from heat; let cool. Transfer lemon confit to a glass jar, cover, and refrigerate. Confit will keep, refrigerated, for 3 weeks.