Tuesday, September 13, 2011

Lemon confit (not preserved lemons) recipe

I searched online to see if I could find an online version of the lemon confit recipe I was given.  I couldn't find one, but a lot of people use lemon confit/ preserved lemons interchangeably.  Here is the recipe, it is from the Yates 'Garden Fresh' Cookbook, with a couple of suggestions from me.

Lemon Confit

8 lemons
1 Tbsp salt
Boiling water to cover
1.25 litres water
3 cups sugar

 Put the lemons and salt in boiling water - just enough to cover (drain off any excess water). Bring back to the boil, then immediately drain, plunge into cold water and drain again.

Cut the lemons into thick round slices - 5 or 6 to a lemon, removing the seeds as you slice (save the seeds for their pectin if you have some jam making planned)!

Put a fresh amount of water in a saucepan, add the sugar and stir to dissolve over low heat.

Add the lemon slices, bring back to the boil, then reduce to a simmer, cover the pan and leave to gently simmer for an hour or until the slices are translucent and soft and the liquid is thick and syrupy (it took two and half hours for me, the syrup and lemon took on an orangy-brown colour).

Cool, then put in covered jars.  (Sterilise the jars if you want to keep it for a bit longer)

Keep in a refrigerator for 3-4 weeks.

This recipe is linked to Carole's Chatter 'Food on Friday - Lemon's and Limes.


  1. Hi there. Food on Friday: Lemons and Limes is now open for entries. This looks like a neat one! I do hope you link it in. This is the link . Cheers

    PS I am following you now. If you like Carole's Chatter it would be great if you followed me back.

  2. Thanks for linking this in. And thanks for the follow back. Nice to see another Kiwi blogging! Cheers

  3. Oooh, these sound perfectly yummy and very versatile, too. I imagine they'd be quite good as a condiment for chicken or fish and I can picture the lemon slices chopped finely with the syrup as a sauce for a lemon bread or pound cake. I'll be adding this to my recipe files, for sure! Thanks for sharing! ~Mary