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Lemon Confit for Pea Stew
Recipe Summary
Yield: Makes about 1/2 cup
Ingredients
Ingredient Checklist
1 lemon, cut into 1/4-inch-thick slices, seeds discarded
1 cup Simple Syrup for Cocktails
Gallery
Lemon Confit for Pea Stew
Recipe Summary
Yield: Makes about 1/2 cup
Gallery
Lemon Confit for Pea Stew
Lemon Confit for Pea Stew
Lemon Confit for Pea Stew
Recipe Summary
Yield: Makes about 1/2 cup
Recipe Summary
Yield: Makes about 1/2 cup
Yield: Makes about 1/2 cup
Makes about 1/2 cup
Ingredients
Ingredients
- 1 lemon, cut into 1/4-inch-thick slices, seeds discarded
- 1 cup Simple Syrup for Cocktails
Directions
Cover lemon slices with water by 1/2 inch in a medium saucepan. Bring to a boil. Drain. Repeat 3 times. Return slices to pan. Add syrup. Bring mixture to a simmer over medium heat. Reduce heat to medium-low; cook until slices are just translucent, about 20 minutes. Let cool.
Refrigerate slices in syrup in an airtight container until ready to use, up to 1 week. Before using, drain slices on paper towels, and then finely chop.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Lemon Confit for Pea Stew
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Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Lemon Confit for Pea Stew
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
