Lemon Confit

Instructions

Using a mandoline or a very sharp serrated knife, slice the citrus super thinlyabout 1/32 inch (1 mm) thick. Ideally the slices should be an intact cross section of even thinness. Place the slices in a container, pour in enough water to cover, and add a pinch of salt. Cover and refrigerate overnight.

Preheat the oven to 300°F (150°C).

In a flameproof casserole dish or oven-safe saucepan over medium-high heat, combine 1 1/4 cups water, the sugar, and vanilla bean, if using. Bring to the boil, reduce the heat to a simmer, and let it bubble away for 5 minutes. Cut a piece of parchment paper to fit just inside the pan.

Drain the water from the lemons. Place the lemon slices, 1 at a time, in the sugar syrup and press the parchment paper on top. Cover with the lid and then transfer to the oven until the white pith between the rind and flesh starts to turn translucent, 40 to 60 minutes. TESTER TIP: If some of your citrus slices start to turn golden and caramelize, they can be removed, kept separately, and chopped up and used in place of citrus peel.

Cool the lemon slices in the syrup and use immediately or cover and stash them in the fridge for up to 1 week. TESTER TIP: Don't toss that slightly sweetened citrus syrup! Any extra syrup can be salvaged and stirred into cocktails, iced tea or seltzer, buttercream, yogurt, or whipped cream.

Dessert