Lemon Confit

Directions

1. 1
   In a large bowl, mix the salt with the sugar.
2. 2
   Toss the lemons with half of the sugar-salt.
3. 3
   Pour a small layer of sugar-salt into a clean quart-size jar.
4. 4
   Layer the lemons in the jar, covering them with the remaining sugar-salt as you go.
5. 5
   Refrigerate the lemons for at least 2 weeks.
6. 6
   To use, rinse the lemons well and use the peel only.