Lemon Confit

This image courtesy of Joseph DeLeo

These pungent salt-preserved lemons add a Mediterranean flavor to salad or vegetable dishes. Note that only the preserved lemon peel is used; the flesh is discarded.


Use any wet salt you pour off for making Gravlax.

Make-ahead note:

The only way this can be done is ahead! Lemon confit keeps for up to a month, so it is a good idea to have some in your refrigerator. Even after you remove a lemon from its salt, it will keep in the refrigerator up to 6 days.

Cooking Methodpreserving



Total Timea day or more

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low calorie, low carb, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Taste and Texturesalty, sharp, tart

Type of DishCondiments, fruit



  1. At least 2 weeks and up to 1 month before you will use the confit, select a jar large enough to accommodate the lemons. Cover the bottom of the jar with a 1-inch layer of salt and add the lemons, separating them with a 1-inch layer of salt and covering the top with a 1-inch layer of salt. Cover and refrigerate.

  2. If the salt becomes wet, pour it out and replace it with fresh.

  3. After 2 weeks, remove lemons from the salt, rinse, and peel with a sharp paring knife. Use the skin only, discarding the flesh. In a small saucepan, cover the lemon peel with cold water, bring to a boil over high heat, and boil 30 seconds. Drain and rinse in cold water. Cut into desired size.


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