Lemon Confit

Name: Lemon Confit
Total time: PT0D0H0M
Yield: makes 2 1/2 cups
Ingredients: 2 lemons; 1 1 ⁄ 2 cups extra-virgin olive oil; 1 tsp. cracked coriander seeds; 1 tsp. cracked fennel seeds; 1 tsp. kosher salt; 1 ⁄ 2 tsp. crushed red chile flakes; 2 bay leaves

Serves
makes 2 1/2 cups

ANDRÉ BARANOWSKI

The oil in this simple preparation is used both to cook and to preserve sliced lemons.

Ingredients

2 lemons
1 ¹⁄₂ cups extra-virgin olive oil
1 tsp. cracked coriander seeds
1 tsp. cracked fennel seeds
1 tsp. kosher salt
¹⁄₂ tsp. crushed red chile flakes
2 bay leaves

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Instructions

Step 1

Halve lemons crosswise and squeeze their juice into a bowl; set juice aside.

Step 2

Thinly slice juiced lemons crosswise and transfer lemons, reserved juice, and remaining ingredients to a 1-qt. saucepan over high heat. Bring mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, for 15 minutes.

Step 3

Remove pan from heat; let cool. Transfer lemon confit to a glass jar, cover, and refrigerate. Confit will keep, refrigerated, for 3 weeks.

Halve lemons crosswise and squeeze their juice into a bowl; set juice aside.
Thinly slice juiced lemons crosswise and transfer lemons, reserved juice, and remaining ingredients to a 1-qt. saucepan over high heat. Bring mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, for 15 minutes.
Remove pan from heat; let cool. Transfer lemon confit to a glass jar, cover, and refrigerate. Confit will keep, refrigerated, for 3 weeks.