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What Is Lemon Confit and How Do I Use It?

What Is Lemon Confit and How Do I Use It?
lemon confit lemons

Before we get discuss exactly what lemon confit is and how it can be used, you should know that combining it with a butter sauce would go wonderfully well with the Italian fish stew I just posted about!

Now, if you have no idea what confit is, you’ll probably look up the definition. In doing so, you would find that it is meat cooked so slowly it preserves itself in its own fat and is then stored in that same fat. So, I’m mistaken writing about lemon confit, right? Nope! I thought I was, but I’m not! There is such a thing.

What is Lemon Confit?

It is technically the same thing normal confit is, but with lemons instead of meat. You wouldn’t typically eat the innards of the lemon, though. Many people use it to add flavor to their water or in place of lemon juice in some of their recipes. It’s used to add powerful zest instead of a sweet, tangy garnish like fresh lemon.

There are two standard ways to prepare lemon confit. You can boil it quickly and for an unimpressive amount of time, followed by drenching it in chilly water so it doesn’t cook further. This helps delay the progress of inevitable mushiness. You’d then store it in a fridge for a while. It’ll be fine because lemons are nice and acidic, which is perfect for food preservation!

If you’re still interested in more on the taste, process, and outcome of lemon confit, check this out.

What Would I Need?

For the second method, you’d avoid the blanching (boiling and quickly cooling in water) process. This would make it to where you would achieve optimal results after a two-week, refrigerated wait.

  • Lemons
  • Kosher salt
  • Sugar

Other than that and your preparation, you only need an airtight container to store the final product in.

To make a batch of lemon confit, mix your ingredients, toss your lemons in it, and layer it up in the container. Don’t just pour all the lemon slices in without adding powdery pillows of salt and sugar between each even layer of lemon.

Some people will remove the flesh from the peel before they begin this process, but many will wait until two weeks have passed. Then they’ll rinse, peel, and get those yellow pups ready to party! I think I’ll do this to have a little something to add to my water instead of a million lemon wedges! I haven’t gotten the chance to have cucumber water yet, either, and am now super tempted. I hope you enjoy your lemon confit! Thank you for learning with me!

About Brittany Davidson

Brittany is the main writer and content creator for Food Questions. She believes life is worth living if you're constantly learning, enjoying, and admiring things. Passion is her backbone and she tries not to do anything without it. Sharing information is as valuable as sharing a smile, Brittany says.

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