Lemon confit
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Lemons |
| ½ | cup | Sugar |
This is a delicious condiment that goes great with seafood, lamb, poultry, and just about everything else. Use it as you would a chutney or relish.
It's also good with many vegetables and in salads.
Boil the whole lemons in enough water to cover for 15 minutes. Drain and set aside to cool. In a small stainless steel saucepan combine the sugar and 1 cup of water. Bring to a boil, stirring to make sure all the sugar is dissolved. Reduce the heat and simmer 5 minutes. Cut each lemon into 8 wedges and add to the syrup. Simmer about 15 minutes, until the lemon skin is tender. Remove from the heat and allow to cool for 1 hour. Place the lemon wedges and syrup in a covered container. They will keep refrigerated for several weeks. Allow two wedges per serving.
Posted to KitMailbox Digest by ddmmom@... on Sep 21, 1998, converted by MM_Buster v2.0l.
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