Lemon Confit Recipe

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Ingredients:

Serving

4 lemons
2 bay leaves
8 black peppercorns
about 2 cups extra virgin olive oil, divided
1/2 cup dry white wine
1 tsp coarse salt

Directions:

Cut the lemons in half; squeeze the juice and reserve it for another use.
Put the squeezed lemon halves in a large saucepan and add the bay leaves, peppercorns, 2 tablespoons of the olive oil, the white wine, and salt. Add enough water to completely cover the lemons and bring to a boil. Reduce the heat and cook gently over medium-low heat until the lemon peel is tender, about 25 minutes. Remove from the heat and allow to cool in the liquid.
Drain the lemons and tear the peel into rough strips about 1 inch wide. Place a strip of lemon peel skin side down on the work surface and, using a sharp paring knife, scrape away every bit of the white pith, leaving only the yellow zest. Repeat with the remaining peel.
Put the strips of lemon zest in a small container ond cover completely with olive oil. The confit will keep tightly covered in the refrigerator for at least a week.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	724.61 Kcal (3034 kJ)
Calories from fat	709.84 Kcal
		% Daily Value*
Total Fat	78.87g	121%
Sodium	390.92mg	16%
Potassium	68.4mg	1%
Total Carbs	4.11g	1%
Sugars	1.36g	5%
Dietary Fiber	1.17g	5%
Protein	0.39g	1%
Vitamin C	20.5mg	34%
Iron	0.4mg	2%
Calcium	12.5mg	1%

Amount Per 100 g
Calories	524.45 Kcal (2196 kJ)
Calories from fat	513.75 Kcal
		% Daily Value*
Total Fat	57.08g	121%
Sodium	282.93mg	16%
Potassium	49.5mg	1%
Total Carbs	2.97g	1%
Sugars	0.98g	5%
Dietary Fiber	0.85g	5%
Protein	0.28g	1%
Vitamin C	14.8mg	34%
Iron	0.3mg	2%
Calcium	9mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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