Quick way to make lemon confit I Chef Philippe Coupe

This recipe is from Morocco. Moroccan people use the lemon confit in many of their dishes. In this recipe, the advantage of blanching and cooling down the lemons three times reduces the curing process from one month to one week.
Julienned or diced the rind of lemon confit brings a lovely citrusy flavor to your dish. Add to your salads, stews, curries, flavored butter, infused oil pasta, tajine, or serve with fish or poultry. You can even use it in some cocktails!
Most people only use the rind, but I like to use the pulp as well. Just try it!
Keep refrigerated up to one year.
Ingredients:
• 10 organic lemons
• Juice of 5 organic lemons
• 1 cup coarse sea salt
• 2 tablespoons mix peppercorns
• 2 tablespoons coriander seeds
• Bay leaves
• Extra virgin olive oil
Utensils:
• brush
• kitchen tong
• Large pots
• bowl
• Juicer
• measuring cup and spoon
• 32oz preserving jar
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