Meyer Lemon Confit

Recipe by Courtney McDonald

3 cups sugar

3 cups water

2 bay leaves

4 pieces star anise

4 Meyer lemons, thinly sliced into rounds (remove seeds as needed)

 

In a medium saucepot, heat the sugar, water, and spices over medium heat and bring to a simmer. Add the sliced Meyer lemons; place a lid or aluminum foil over the pot and remove from the heat. Allow to “cook” for 20 minutes. Remove the cover from the pot and allow to cool to room temperature. If not serving right away, store the lemon confit in a clean glass jar in the refrigerator for up to 2 weeks. 

Meyer lemon confit has a wide variety of uses. It’s wonderful spooned over vanilla ice cream, used as a bright ingredient in cocktails, added to toppings for fish and chicken, and served alongside holiday cakes and custards to cut through all of that rich sweetness. Makes 1 quart.