Lemon Confit

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 4 lemons
• 2 bay leaves
• 8 black peppercorns
• about 2 cups extra virgin olive oil, divided
• 1/2 cup dry wine
• 1 teaspoon coarse salt

Recipe

• 1 cut the lemons in half; squeeze the juice and reserve it for another use.
• 2 put the squeezed lemon halves in a large saucepan and add the bay leaves, peppercorns, 2 tablespoons of the olive oil, the wine, and salt. add enough water to completely cover the lemons and bring to a boil. reduce the heat and cook gently over medium-low heat until the lemon peel is tender, about 25 minutes. remove from the heat and allow to cool in the liquid.
• 3 drain the lemons and tear the peel into rough strips about 1 inch wide. place a strip of lemon peel skin side down on the work surface and, using a sharp paring knife, scrape away every bit of the pith, leaving only the yellow zest. repeat with the remaining peel.
• 4 put the strips of lemon zest in a small container ond cover completely with olive oil. the confit will keep tightly covered in the refrigerator for at least a week.