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.
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.
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
- 4 lemons, halved crosswise
- 4 to 6 cups kosher salt
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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.
If the salt becomes wet, pour it out and replace it with fresh.
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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1996 Debra Ponzek and Joan Schwartz