Last month’s Charcutepalooza challenge was the salt cure, specifically fresh bacon and pancetta from Charcuterie – The Craft of Salting, Smoking and Curing. The one salt cure recipe in the book that I had yet to try was Lemon Confit. This is essentially just lemons that are preserved in salt for 1-3 months. The inspiration for this was a blog post by Michael Ruhlman, the author of the above mentioned book.
So prepared with a one quart jar, 9 freshly scrubbed and halved lemons and a kilogram of kosher salt, I now have a spot in our pantry committed to a 3 month lemon curing adventure.
What are preserved lemons for you ask?
They are a staple of Moroccan cooking and are used in a number of traditional dishes such as tagines. They are also used in Cambodian cooking for a chicken soup called Ngav ngum. They can also be used in vinaigrettes and almost any dish that combines lemon and salt.
Hopefully my first attempt and lemon confit works well and I will be able to share the recipes I use them in. Stay tuned for the beginning of June for the results.