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Lemon Confit Recipe

Lemon Confit Recipe

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Ingredients:

Serving

Directions:

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. Keep refrigerated up to a week.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	48.5 Kcal (203 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	11323.78mg	472%
Potassium	229.34mg	5%
Total Carbs	12.7g	4%
Sugars	5.26g	21%
Dietary Fiber	3.06g	12%
Protein	1.9g	4%
Vitamin C	34.3mg	57%
Iron	1mg	6%
Calcium	38.4mg	4%

Amount Per 100 g
Calories	36.97 Kcal (155 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	8630.93mg	472%
Potassium	174.8mg	5%
Total Carbs	9.68g	4%
Sugars	4.01g	21%
Dietary Fiber	2.33g	12%
Protein	1.45g	4%
Vitamin C	26.1mg	57%
Iron	0.8mg	6%
Calcium	29.2mg	4%

* 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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