November 16, 2009
Good things come to those who wait. Patiently. How was your weekend my foodie friends? Mine consisted of just enough Venti soy extra hot chai lattes, maple-almond buttered bagels, red ...
Edited by: Healthy. Happy. Life.
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Yield: 1 servings
[edit] Preparation
Step 1 |
Slice lemons 1/8-inch thick. Layer half the lemons slices and shallots in a pan. Sprinkle with 1/4 cup of salt. Repeat layering process with remaining ingredients. Cover the pan with plastic wrap making sure the plastic touches the top layer of lemons. Leave the pan overnight or up to 48 hours. Rinse the lemon slices and use as you would preserved lemons. |
Step 2 |
This recipe yields 5 lemons. |
Step 3 |
Yield: 5 lemons |
[edit] About Lemon Confit
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