How To Make Lemon Confit

To be honest, I always have a secret love affair with lemons; if I really have to choose from lemon and chocolate, I will choose lemon. Yes, lemon over chocolate! Perhaps I love the fresh tangy citrus from lemons, I mean you basically can't do without lemons in cooking or baking. Lemon juice not only will prevent salads or avocado or any fruits from going bad, it also will keep them fresh. That is just one of many uses of lemons.

So you might have known how excited I am when I found about confitting lemon. It requires a couple of months for the lemon to be matured. It is well worth the wait. Because, you will get a soft, citrusy and an umami bomb. It goes well with just about anything. From desserts to salads to even meat; I love to serve my ice cream with some lemon confit. Please stay tuned. I will be using this awesome lemon confit for my upcoming dessert recipe.


  • Lemon Preferably Organic, 6

  • Sea Salt, 300g

  • Granulated Sugar, 35g


  1. Wash lemons thoroughly with water and a splash of vinegar.

  2. In a large bowl add salt and sugar.

  3. Mix to combine well.

  4. Slice each lemon into quarters, but not all the way thru, leaving one end in tact.

  5. Transfer each lemon into the salt mixture.

  6. Open and stuff each lemon with the salt mixture.

  7. Transfer the stuffed lemons into an airtight sterilized container.

  8. Once all the lemons have been stuffed, add the remaining salt mixture into the container with the lemons.

  9. Keep chill in the fridge for at least 2 months.

  10. *It can be kept for 1 year.*

  11. To use, remove and discard the flesh and white membrane.

  12. Rinse the lemon peel well with water.

  13. You can dice or julienne the lemon confit and serve with desserts or salads.

#confit #lemon #lemonconfit

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