Lemon confit

By Eric Ripert Chef

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Essentials

Makes 24

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Ingredients

• 5 cups kosher salt
• 5 tablespoons sugar
• 6 lemons

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Instructions

Combine the salt and sugar and mix well.

Trim the end off each lemon. Quarter each lemon lengthwise.

This recipe was originally published in "My Best Eric Ripert" (Éditions Alain Ducasse). See all credits

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