Fragrant Homemade Lemon Confit Recipe
Making Lemon Confit and Lemon Peel from Lemon Rinds
Introducing a simple recipe for fragrant and sweet lemon confit made right at home. Last summer, when I ran out of fresh lemon juice, I bought some lemons from Costco, and while I was at it, I decided to make lemon confit and lemon peels. In the past, I used to meticulously remove the white pith, but this time, following a recipe by ‘Angkko’, I made lemon confit using just the lemon rinds with the flesh removed. It turned out to be a much easier way to make delicious lemon confit! Homemade lemon confit is incredibly versatile and gives you a great sense of accomplishment. Shall we start making this refreshing lemon confit and lemon peels?
Ingredients- 388g Lemon Rinds
- 390g Sugar
- 390g Water
Cooking Instructions
Step 1
First, prepare your glass jar(s) for storing the lemon confit. Place the jar(s) in a pot of cold water and bring it to a boil to sterilize them. Once the water starts boiling, let the jar(s) sit in the simmering water for a few minutes to heat up gradually. After they are hot, carefully rinse the inside of the jar(s) with boiling water. Then, place them upside down on a clean dishtowel to dry. Proper sterilization will ensure the water evaporates quickly.
Step 2
Next, wash the lemons thoroughly. For imported lemons, this washing process can be the most labor-intensive part of making lemon confit. Submerge each lemon in hot water for about 2-3 seconds, then rinse with cold water. Afterward, scrub each lemon individually with baking soda and rinse under running water. Finally, scrub them again with coarse salt and rinse thoroughly with clean water. This multi-step washing ensures the lemons are impeccably clean.
Step 3
Once the lemons are clean, carefully separate the flesh from the rinds. You can use the flesh for other purposes. Cut the lemon rinds into strips about 1cm to 1.5cm wide. Aim for uniform thickness for even cooking.
Step 4
Place the cut lemon rinds into a pot and add enough water to cover them generously. Bring the water to a rolling boil over high heat.
Step 5
Once the water is boiling vigorously, continue to boil for another 2-3 minutes. This step helps to significantly reduce the bitterness and astringency of the rind.
Step 6
Drain the boiled lemon rinds in a colander and rinse them lightly under running water. Repeat this process of boiling, draining, and rinsing a total of about 4 times. This repetition is crucial for removing any remaining tartness and bitterness, as well as any oils from the rind, resulting in a cleaner flavor.
Step 7
After repeating the boiling process four times, it’s time to make the syrup. In a clean pot, combine sugar and water in equal weight to the lemon rinds. Heat over medium-low heat, stirring occasionally, until the sugar completely dissolves, creating a simple syrup.
Step 8
Add the prepared lemon rinds to the warm syrup. Stir well with a spatula and cook over medium-low heat. This allows the rinds to absorb the sweet syrup.
Step 9
Continue to simmer over medium-low heat until the lemon rinds become translucent and the syrup reduces by about half. This slow cooking process allows the flavors to meld and the syrup to thicken.
Step 10
You’ll know it’s nearly ready when the syrup becomes syrupy and the lemon rinds look glossy. For me, this stage took about 1 hour. The exact time may vary depending on your stovetop and pot size.
Step 11
Voila! Your delicious lemon confit is ready. While still hot, carefully transfer the lemon confit into the sterilized glass jar(s). Seal the jar(s) tightly and turn them upside down. Let them cool completely in this position. This vacuum sealing method helps to preserve the confit for a longer period. Once cooled, store in the refrigerator. Enjoy using your homemade lemon confit in cakes, desserts, drinks, and more!
