Stop Throwing Away Your Lemons

Ingredients

You can preserve it for months with this easy fermentation recipe.

Lemon Confit is one of the easiest zero-waste kitchen tricks.

A full month of slow fermentation turns lemon pieces into a salty, aromatic treasure you can use to elevate almost any dish. The result is a soft, intensely fragrant lemon that adds depth, brightness, and a gentle acidity to countless dishes. Try them with couscous, salads, vegetable stews, and grilled fish.

Lemon Confit Full Recipe from Caterina

You need:� • 1 kg lemons� • 80 g unrefined sea salt� • 1 sterilized jar + new airtight lid� • Baking Sheet

Step by Step

Wash and dry the lemons very well.�Remove the ends.

Cut into quarters, then into small triangle-shaped pieces.

Directions

Mix with the sea salt and massage until they release their juices.

Pack into the sterilized jar, pressing down well.

Add food-safe paper between the rim and the lid; seal tightly.

Store in a cool spot (10–20°C)

After 3 days, open briefly to release gases; reseal.

After 4 weeks, enjoy your lemon confit.

Store in the fridge for up to 4 months, but only if you use healthy lemons, high-quality sea salt, sterilized jars, and new lids. Fermentation loves cleanliness!

A little jar that transforms every recipe.

Green Love to you 🍋✨