Ingredients:
3 medium Meyer lemons
¼ cup whole peeled garlic cloves
1/3 cup olive oil

Directions:

  1. Preheat oven to 250 degrees. Carefully wash and dry the lemons and cut into ¼-inch slices; discard the ends and all the seeds. Cut the larger cloves of garlic in 2-3 pieces so that all the garlic will be close in size.
  2. Set a saucepan of water over high heat and bring to a boil. Working in batches, blanch the lemon slices in the hot water for 90 seconds, turning with a slotted spoon or spider to remove them from the water and place them in a strainer set over a bowl. When all the lemons have been blanched and drained, transfer them to a small bowl.
  3. Add the garlic cloves to the water and simmer until easily pierced with a fork, about 2-4 minutes; drain.
  4. Add the oil to the lemons and use a large spoon to gently turn them so they are thoroughly coated in oil. Remove the lemons and lay them in a single layer on a rectangular glass baking dish, leaving space on one end.
  5. Place the garlic in the bowl with the remaining oil and toss to coat. Spoon the garlic onto the empty space in the baking dish and drizzle any oil left tin the bowl over the lemons and garlic.
  6. Place in the oven and bake 1½ hours, until the garlic mashes easily and the lemon rinds are soft and supple, stirring the lemons and garlic every 20 minutes. If the oil bubbles excessively or the lemons or garlic begin to brown, reduce the heat.
  7. When the confit is done, remove from the oven and let cool. Finely chop the mixture, then transfer to a tightly sealed jar and refrigerate for up to 1 month; freeze for longer storage.

Makes about ½ cup