Lemon confit

"I add lemon confit to so many dishes—from broiled fish to pork and beans," says Eric Ripert of New York City's Le Bernardin. He blends his lemon conf...

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

Made simply with lemons and salt and cured in the refrigerator over one to three months, preserved lemons or lemon confit are a transformative ingredient. They are traditional element of North African tagines and a wonderful addition to everything from cocktails to pasta.

Source: Jerusalem by Yotam Ottolenghi and Sami Tamimi Having made these several times now, I've made a few teensy changes: I don't add the rosemary and chilies anymore—I only use lemons, salt and lemon juice. After the 4 weeks, too, I purée the lemons, salt, juice and all. This was a tip I learned from Aneesa, the owner of Tara Kitchen in Schenectady. I find having the purée on hand to be much more user friendly.

Sweet lemon confit coming from the great French Chef called Alain Ducasse to use as an ingredient for other recipes or as a dessert to be eaten alone as we do in Greece! Really-really good!

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This lemon confit is quick and easy to make and a versatile condiment to have on hand.

The star of this recipe is the lemon confit. The recipe makes about 1 cup. It will keep in the refrigerator up to a month so you can make multiple batches of the marinated olives.

Lemon confit is the perfect topping for crostini, grilled chicken, or even ice cream. Learn how to prepare a savory lemon confit using fresh rosemary and garlic.