Lemon Confit

Directions

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.