Lemon confit salt

SALTED LEMON CONFIT 23271 INGREDIENTS 2 kg lemons untreated to large thick rind, 1 kg of salt, 10 cl of sunflower oil.

Soak the lemons in cold water, changing the water several times.

Wash them and dry them carefully.

With a sharp knife cut a cross deeply lemons until about 1, 5 cm from the base.

Open the lemons gently without breaking them, and stuff them with coarse salt.

Place them in a glass jar, pressed against one another.

Cover with kitchen film and place the jar in a cool, dry and dark place for 4 days, until the lemons will be covered from their juice.

After 4 days, remove the film from kitchen, gently shake the glass jar to stir the juice.

Pour flush with sunflower oil, close the jar and place it in a cool place for at least 3 weeks.

A staple of North African cuisine, used for the preparation of delectable tajines, salads and cakes.