Lemon Confit

Directions

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.