Scrub the lemons and slice very thin. Discard any seeds. Place the lemon slices in a saucepan with the oil and thyme sprigs and cook slowly over low heat for 30 to 35 minutes, or until the white pith has become translucent. Cool the lemon slices in the oil, then discard the thyme stems and transfer the lemon and oil to an airtight container. Tightly covered the confit will keep for up to 1 month in the refrigerator.
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