My home made Meyer Lemon confit is almost ready for use and i'm excited after it has been in the freezer with a salt sugar mix for months. Could you recommend one or more of your favorite uses of this ingredient?
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I've used my confit citrus in cakes. See http://www.food52.com/recipes...
I've also incorporated finely chop preserved citrus in a marmalade....
They can be used like preserved lemon, so make the winning Morroccan carrot salad with Harissa. Really unexpected and tasty if you haven't tried it.
All of the flavor but no need for naptime.
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