Serves 4
30 min
Martha's Lemon Confit
Recipe GLPRca0902e4955da6
A North African preserve of fresh lemons salt-cured and preserved in their own juices. This condiment develops a tender texture and complex, umami-forward flavor over time, making it essential for tagines, grain dishes, and vegetable preparations. The preserved lemons add depth and brightness without any added sugar or oil.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 cups Kosher salt
4 to 5 whole Fresh lemons
Directions
Rinse each lemon under cool water and pat dry thoroughly with a clean towel.
Cut each lemon into quarters lengthwise, leaving a small hinge at the base so the pieces remain partially attached.
Pack approximately one-third of the kosher salt into the bottom of a clean glass jar.
Open each quartered lemon and coat the interior cut surfaces generously with salt, then place it into the jar with the salt-coated sides facing down.
Layer additional salt between each lemon, ensuring all surfaces are well coated. Use the remaining salt as needed until all lemons are packed.
Press the lemons down firmly with the back of a spoon to encourage them to release their juice. The juice will brine the lemons as they cure.
Cover the jar and leave at room temperature for 3 to 4 weeks, shaking gently every few days to redistribute the salt and brine.
Once the lemons are softened and translucent, they are ready to use. Rinse before adding to dishes to control saltiness. Store in the refrigerator for up to 6 months.
