There are so many uses for this preserve, which captures the zing of the citrus. Chop it up and use it as a garnish for sweet sorbets or as a marmalade on buttered Brioche (page 194). Or wrap a strawberry or a piece of melon with a slice of this lemon, stick a toothpick through it, and you’ve got a fruit canapé. I’m not giving a yield or amounts here, because you can make as much of this classic preserve as you wish. If they’re in season, Meyer lemons are what you want.

　　

Ingredients

Organic lemons (preferably Meyer lemons)

　　Sugar

　　

Step 1

Heat the oven to 150°F.

　　

Step 2

Scrub the lemons and cut off the ends to expose the flesh. Cut into 1/8-inch-thick slices and remove the seeds.

　　

Step 3

Weigh the lemons, then weigh out an equal amount of sugar.

　　

Step 4

Sprinkle a layer of sugar in the bottom of a baking dish. Arrange a layer of lemon slices on top, overlapping slightly. Sprinkle with sugar. Arrange another layer of lemons and sprinkle again with sugar. If you want, you can make one more layer of lemons and sugar, but there should be no more than three layers. Barely cover with water.

　　

Step 5

Cut a piece of parchment to fit the dish and cover the lemons. Bake until the lemons are slightly transparent, about 2 hours.

　　

Step 6

Let cool and store in the refrigerator. The confit will keep for a couple of weeks.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__