Lemon confit, a mixture of softened lemon peel and juice, is incredibly versatile. It can be added to pureed foods to impart a tangy, lemony flavor, including blended salad dressings, dips, garlic hummus, and pureed soups. It can also be added to vegetable stir-frys and side dishes, as well as fish and chicken, as a lemony topping.
Note that lemons can be made into confit using a variety of different methods and results. Here, we heat the ingredients in oil for a fast lemon confit. And as a bonus, you can extract the leftover oil, creating a lemon infused olive oil, which can be used for other recipes or poured sparingly over fish or salad.
Yields: 30 servings | Serving Size: 1 tablespoon (including olive oil) | Calories: 70 | Total Fat: 8 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 25 mg | Carbohydrates: 1 g | Dietary Fiber: 0 g | Sugars: 0 g | Protein: 0 g | SmartPoints (Freestyle): 2
- 5 medium lemons, juiced (discard seeds) and peeled as instructed below
- 3/4 cup olive oil (not extra virgin olive oil)
- 1 garlic clove, finely minced
- 1/4 teaspoon sea salt
- Peel the lemon into long strips with a peeler. Do not include any bitter white pith in the peel. Peel exclusively the yellow exterior. Chop the peelings into smaller pieces if desired.
- In a medium saucepan, bring 1 cup water to a rolling boil, submerge the lemon peels for 20 seconds, and remove.
- Combine the lemon peels, lemon juice, olive oil, garlic, and salt, bring to a boil then reduce heat to a low-simmer. Simmer for 20-25 minutes or until peelings are soft. Allow to cool.
- Store Lemon confit in a glass container, cover and refrigerator until ready to serve.
For more delicious and nutritious recipes from SkinnyMs., check out our SkinnyMs. Recipe Collection of 101 Fan Favorites.
Do you have a favorite recipe from SkinnyMs.? We’d love to hear about it. Tell us what you think in the comments section below.