Lemon confit

The horror of the last few days leaves me speechless…
It is unbearable to see all these people so young, smiling and full of life fallen under the bullets of the terrorists. I think very strongly of all those who have been affected by this tragedy.

I remember these few words:

“They don’t kill freedom. They kill people.
Then we kill freedom…
And they win.”

Even if the heart is not in it, I will publish the planned recipe… because they must not win.

Last year, at the blog fair, I had the pleasure of attending Mr. Conticcini’s demo. He had made a delicious roll “soft as a pillow”. On top were a few wedges of lemon confit. A wonder!
Since then, I always have some in my fridge.
So I naturally used it in a cake, the recipe of which I will give you very soon.

My recipe is not that of P. Conticcini, but rather the adaptation made by C. Michalak. This adds water. The result is just as potent and delicious.
Lemon confit:

3 large lemons (organic)
80g water
100g sugar

Collect the zest of the lemons with a vegetable peeler so as not to have any white.

Heat a small pot of water and add the zests for 1 minute to blanch them.
Drain and repeat this operation twice.

In a blender or blender, put the zest, 150 ml lemon juice, water and sugar.

Pour this liquid into a small saucepan and simmer for a long time (about 30 minutes) over low heat until it has a thick, syrupy texture. Stir regularly.

In the Thermomix, put the zest, lemon juice, water and sugar in the bowl and mix.
Cook for about 20/30 minutes at 90°C, speed 3.

Store in a small jar in the fridge.

To finish: this confit can be prepared with other citrus fruits. Many uses are possible.
I had already used the lemon confit in a delicious praline, lemon galette.

December 10, 2017: this lemon confit recipe, I love it! So, I prepared it often and necessarily, I changed a few things in the way of making… The ingredients are the same, but now I mix everything before cooking. Well, it’s much better that way!
So I changed the recipe here too.

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