Lemon confit

Made simply with lemons and salt and cured in the refrigerator over one to three months, preserved lemons or lemon confit are a transformative ingredient. They are traditional element of North African tagines and a wonderful addition to everything from cocktails to pasta.

This simple, fragrant lemon confit makes the perfect topping for simple puddings and possets

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

Source: Jerusalem by Yotam Ottolenghi and Sami Tamimi Having made these several times now, I've made a few teensy changes: I don't add the rosemary and chilies anymore—I only use lemons, salt and lemon juice. After the 4 weeks, too, I purée the lemons, salt, juice and all. This was a tip I learned from Aneesa, the owner of Tara Kitchen in Schenectady. I find having the purée on hand to be much more user friendly.

"I add lemon confit to so many dishes—from broiled fish to pork and beans," says Eric Ripert of New York City's Le Bernardin. He blends his lemon conf...

Sugar cane is generally thought to have originated to our immediate north, in New Guinea. There are hundreds of wild varieties of sugar cane growing there but this bamboo-like grass is now cultivated throughout many of the world's tropical and sub-tropical regions.

Preserved lemons are an essential part of traditional North African cuisine, adding flavor far beyond what simple lemons can accomplish alone. With just lemons and salt, the natural lactic acid bacteria present on the lemon

Sweet lemon confit coming from the great French Chef called Alain Ducasse to use as an ingredient for other recipes or as a dessert to be eaten alone as we do in Greece! Really-really good!

The Food52 Cookbook Club cooked through Naomi Pomeroy's"Taste and Technique" in March of 2023. Upon hearing of her passing (July 13, 2024), we are revisiting her recipes in tribute. From Naomi’s introduction: This is an ingredient I like to have around for adding an unexpected pop of flavor to many dishes. I use it anywhere you might use preserved lemon. I also add the oil to salad dressings and long-cooked vegetables. This is probably my number one go-to condiment. You will need to plan…