The confit lemon is an ingredient that can make a huge difference in your cooking. 

Very well known especially in the North Africa and mostly in Morocco where they use it a lot. 
It goes really well with Chicken and Fish and gives an incredible taste to roasts but also to breads and sweet dishes as well. 

Of course we only use bio lemons to make it and especially the ones that have a thin skin. At this time of the year lemons are bountiful and it is easy to find unsprayed lemons to use them for this recipe.

We keep them in a brine in the fridge and they can last in there for a year. We make a lot especially if we have the space for them. 

Afterwards the only thing that we use is actually just the skin. The rest we discard. And the skin must be washed thoroughly for the extra saltiness to go away. 

A very simple recipe that does not even need to be written but I will...

Also I made a video for the recipe that you can see bellow. 

Actually you can see two vids.. subtle differences in the colour and music... Let me know which one you prefer.