Lemon confit, or preserved lemon, is a popular ingredient in Moroccan cuisines and is great when you are looking to add a little brightness to a dish. It is traditionally made by packing lemons in salt for several months, but using a sous vide machine speeds up the process to about an hour. The base flavors aren't quite as complex as the traditional method but it's a great substitute when you don't want to wait a few months for preserved lemons.

When you want to use the lemon, cut away the pulp and the pith and discard. Rinse the remaining lemon peel under water to remove the excess salt then cut it into pieces.

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