Lemon confit

Mix the salt and sugar in a large bowl.

Quarter each lemon from the tip, leaving the other end intact; open it and fill with the salt and sugar mixture.

Place the lemons in a clean jar, packing them in and covering each layer with the salt and sugar mixture.

Refrigerate at least two weeks; best after three months, keeps up to one year.

If using a large container, divide into smaller ones, each covered with juice; seal and keep refrigerated.

To use, remove the flesh and scrape away the white part, keeping only the peel.

Rinse the peel well, or blanch it: start in cold water, bring to a boil, cool in ice water. Pat dry, then dice or julienne.