Lemon Confit

Lemon Confit

This is a good way of preserving lemon flavour whenever you need a hint of lemon in your cooking.

Fruits and vegetables can be confited by packing them in sugar or salt.

The preparation of this Lemon Confit is with salt. You can also make a sweet lemon confit using sugar.

This salt-preserved lemon peel adds a Mediterranean flavour to salad or vegetable dishes in particular.



  • Rinds of 6 lemons
  • 1 tblsp sugar
  • ½ tsp crushed fennel seeds
  • 2 tsp salt
  • 2 cups extra virgin olive oil
  • 3 cloves garlic
Lemon Confit
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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