Lemon Confit
3 organic lemons, skin scrubbed well
Kosher salt
4 peppercorns
1/2 lemon, juiced
Kosher salt
4 peppercorns
1/2 lemon, juiced
Instructions:
Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks. Can be used in my Chicken Tagine recipe.