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1
Plunge the lemons into a pot of boiling water (this softens any outer layer of wax).
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2
Drain, rinse, then wipe the lemons clean.
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3
Dry the lemons, then slice them very thin.
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4
Discard the ends and remove and discard the seeds.
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5
In a small bowl, combine the shallots with the garlic.
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6
In another bowl, mix the salt with the sugar.
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7
Arrange a layer of lemon slices in the bottom of a medium container with a lid, making sure not to overlap the slices.
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8
Sprinkle the lemons first with a little shallot mixture, then with some salt and sugar mixture.
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9
Repeat, layering lemons in stacks and sprinkling them with the shallot and salt mixtures until the final lemon slices are topped with the last of the salt and shallot mixtures.
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10
As you carefully layer the lemons, layer in stacks.
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11
Cover the container and refrigerate for 3 days, flipping the stacks halfway through the process, allowing all the lemon to cure evenly.
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12
Remove and drain the lemons in a strainer for 15 minutes or so.
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13
Discard the liquid.
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14
Pack the drained lemons tightly in a jar or other clean container and top off with oil, making sure to cover all the lemons.
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15
The confit can be used immediately or kept in the refrigerator for at least a month.
