Over the last weekend, I decided to check out Central Market’s Citrusfest. As mentioned by David Lebovitz, Central Market has quite the spread of citruses over this period.
I knew there were a few varieties of citrus but I honestly don’t really know too much about one from the other. I mean, what’s the real difference between a Meyer and a Lisbon lemon? (Lisbon lemons are usually grown year round and are your typical grocery store lemon.)
Anyway, I’ve heard quite a bit about the Meyer lemon and they looked really great, quite unlike the regular dry hard-as-rock type lemon. Seriously, I don’t think I could ever squeeze more than a couple of drops of juice from a generic store bought lemon. But I digress.
So with tons of lemons on hand (well, in a bag really) and a charcuterie kick (thanks to Charcutepalooza), I set off to make some lemon confit.