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Lemon Confit Project – The Countdown To Our Tropical Adventure



My husband’s aunt, Amy Burkart, gave me a very special Christmas gift: some beautiful Meyer lemons from her garden back in Temecula, California. As a result, I have decided to make something very special with them: lemon confit.

I have never made lemon confit before and I have to be patient: it takes at least two weeks for it to be ready. As it so happens, my “Lemon Confit Project” will be ready to eat the same day we leave for our two-month tropical getaway! Of course I will bring the lemon confit with me and plan to use it in several different recipes that I will create during our adventures through Florida and Brazil!

I cannot wait to share both the experiences and recipes on my website.  Here is the method I used to make the lemon confit:

  • 5 Meyer lemons, scrubbed and quartered
  • 2 cups kosher salt
  • 2 tablespoons sugar

Mix the salt and sugar in a large bowl. Pour a small layer of salt/sugar mix into the bottom of a medium sealable container. Add the lemons to the bowl and mix well. Place the lemons, salt/sugar mix into the container, making sure all lemons are well-covered with the salt/sugar mix. Refrigerate for at least 2 weeks. To use, rinse the lemons well and use the peel only. It will last several months.

I always collect great recipe ideas while traveling. Last year, I ventured to Argentina and brought back “Chimichurri - Cynthia’s version of a popular Argentine sauce”.  I also visited Uruguay where I discovered “Clericot.” Both of these recipes are very popular with my readers!


This is me getting ready to eat some great steak in Buenos Aires, Argentina!


Clericot anyone? Photo taken In Jose Ignacio, Uruguay.

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