Lemon Confit

See the RecipeAndré Baranowski

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

Lemon Confit
The oil in this simple preparation is used both to cook and to preserve sliced lemons.
Yield: makes 2 1/2 cups

Ingredients

  • 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

Instructions

  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.