Lemon confit
By
Eric Ripert
Chef
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Ingredients
- 5 cups kosher salt
- 5 tablespoons sugar
- 6 lemons
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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