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Lemon confit is a simple two-ingredient preserving method that transforms citrus with salt. There's a third element to this time-honored technique: time. After you cut the lemons and pack them in a glass jar with salt, they need at least one month to cure (Martha says three months is ideal!). You can use these preserved lemons in many dishes, notably Moroccan tagines and Martha's favorite pasta with bottarga. http://bit.ly/3HiPs9Z | Martha Stewart
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4.3K views · 818 reactions | Let’s make a confit lemon filling!  For my latest dessert I made this delicious fresh and sweet filling, it pairs wonderfully with the almond, elderflower and brioche! Find all my written recipes on my website www.julescooking.com  Link in my bio #julescooking #recipe | Jules Cooking | Facebook
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