This is not your typical lemon confit. As much as I love those traditional preserved lemons, I had something a little different in mind for this recipe. I wanted to get that same salty tang, but to add a little more richness. So I baked lemon slices for a good, long time in a hearty dose of salt and olive oil. The result is these little slivers--salty, sour, and so tender they all but melt in your mouth. <br /> <br />On their own, they're intense. But the mild, fresh ricotta balances out their sour, slightly bitter bite perfectly. The thyme and walnuts round everything out with a little freshness and texture.

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