In my attempts to use up the Meyer lemons on the tree in my new home, my best discovery so far has been lemon confit. You slice the lemons super thin, and cook them in olive oil over the lowest possible for an hour. The result is good in salad, tossed with pasta, tucked into sandwiches...and goes especially well with tangy goat cheese. <br /> <br />I eat this goat cheese spread for breakfast every morning, atop my favorite sourdough walnut bread, topped with either radishes and avocado or radishes and apple, because I can't stand avocado and apple together. Am I the only one? The crisp and the mushy together just weird me out. <br /> <br />By the way, this recipe makes more lemon confit than you'll need for the cheese spread, but you probably won't have any trouble finding ways to use it up (IT'S REALLY GOOD ON PASTA).

Share: