Food & Cooking Recipes Seasonal Recipes Winter Recipes Martha's Lemon Confit 3.2 (10) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 19, 2022 Print Rate It Share Share Tweet Pin Email Yield: 1 quart Lemon confit is a simple a two-ingredient preserving method that transforms citrus with salt. There's a third element to this time-honored technique: time. After you cut the lemons and pack them in a glass jar with salt, they need at least one month to cure (Martha says three months is ideal!). At that point, your lemon confit will last up to a year. As for how the process works? The salt draws out the juices from the lemon, leaving a translucent peel with a pungent flavor. Preserved lemons are used in many dishes, notably Moroccan tagines and Martha's favorite pasta with bottarga. Ingredients 3 cups kosher salt 4 to 5 lemons Directions Bring a medium stockpot of water to a boil. Place a 1-quart canning jar in the boiling water for 5 minutes to sterilize. Place jar on a wire rack, upside down, to dry. Pour a layer of salt into the bottom of the jar. Quarter a lemon, starting at the end, but leaving the uncut end intact. Open the lemon over a small bowl, and pour some salt inside. Place the lemon in the bottom of the jar. Continue process with the remaining lemons. Be sure to use all of the salt, including any salt that remains in the bowl. Pack the lemons into the jar, and covering each layer of lemons with salt. Seal the jar, and refrigerate. The lemons can be used after 1 month, but they are best after 3 months and will keep for up to one year. To use the confit, cut the lemon quarters apart. Cut away all the flesh from the rind; discard the flesh. Dice or julienne, and add to salads, stews, or grain dishes. David M. Russell Rate it Print