Lemon Confit

1. 1

   Slice lemons 1/8-inch thick.

2. 2

   Layer half the lemons slices and shallots in a pan.

3. 3

   Sprinkle with 1/4 cup of salt.

4. 4

   Repeat layering process with remaining ingredients.

5. 5

   Cover the pan with plastic wrap making sure the plastic touches the top layer of lemons.

6. 6

   Leave the pan overnight or up to 48 hours.

7. 7

   Rinse the lemon slices and use as you would preserved lemons.

No additional tips available.