Cool off with this elegantly tangy treat!
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.
Fast and Flavorful Lemon Confit
- 5 lemons medium, 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.
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