Lemon Confit

Pork is incoming! Today I started to have a mini panic about all this meat. The panic quickly turned into excitement as I began to brainstorm more than pork recipes, but the shear possibilities of accoutrement at hand as well.
This leads me to today’s recipe: Lemon Confit. I actually thought of this recipe because I have a friend who insists that lemon belongs on almost everything. In salads, on meats, you name it, she’ll squeeze it, so this recipe is for her.
This is a fantastic fridge staple, and a recipe that allows you to reap the benefits of your hard hard work for months to come.
We may thinly slice the confit and serve it with charcuteries or atop a smear of our lovely pate jacketing a crostini. In butters to brighten sauces, and yes, we believe it’s a friend of bourbon as well. She’s destined to be a major player!

GO GET:
5 lemons, if you can pick ’em off that tree down the street, even better.
4 tbsp sugar
4 c kosher salt
1 quart mason jar

DO THIS:
Wash and scrub your lemons.
Cut them in 6-8 slices each
Toss them into a bowl, squeezing them to release a bit of their juices as you do.
Pause…enjoy that fresh lemon scent, and your dripping citrus-y hands in your lovely kitchen.

ReFOCUS
Mix the salt and sugar together in a clean bowl.
Add a cup of the salt-sugar mix to the bowl of lemons and juices, toss ’em
Now, alternately add salt-sugar mix and lemons with their juices, to the mason jar.
I chose to employ the handy wooden kitchen spoon and spear my mixture through a few times to release any air bubbles and get all those juices flowin’. Air = mold, so get all of it out if possible and that lemony acid equally distributed throughout the jar because the acid will keep your fruit vibrant in color as well.