Lemon Confit

1. 1

   Heat the oven to 150F.

2. 2

   Scrub the lemons and cut off the ends to expose the flesh.

3. 3

   Cut into 1/8-inch-thick slices and remove the seeds.

4. 4

   Weigh the lemons, then weigh out an equal amount of sugar.

5. 5

   Sprinkle a layer of sugar in the bottom of a baking dish.

6. 6

   Arrange a layer of lemon slices on top, overlapping slightly.

7. 7

   Sprinkle with sugar.

8. 8

   Arrange another layer of lemons and sprinkle again with sugar.

9. 9

   If you want, you can make one more layer of lemons and sugar, but there should be no more than three layers.

10. 10

    Barely cover with water.

11. 11

    Cut a piece of parchment to fit the dish and cover the lemons.

12. 12

    Bake until the lemons are slightly transparent, about 2 hours.

13. 13

    Let cool and store in the refrigerator.

14. 14

    The confit will keep for a couple of weeks.

No additional tips available.