Confit Lemons

Ingredients (1 people)
  • 4 large lemons from Provence with smooth, supple skin
  • kosher salt
  • 1 liter (4 1/4 cups) water
  • 500 g (1 lb 2 oz/2 1/2 cups) superfine (caster) sugar


The day before, cut the ends off the lemons, then use a paring knife to empty the lemons, but make sure you don’t completely remove all the pith.

Bring some water and salt to a boil in a large saucepan. When it comes to a boil, add the lemons and blanch at a simmer for 10 minutes. Rinse them in cold water, drain them, then freeze for 24 hours to break the texture of the lemons and tenderize the skin.

The following day, make a syrup with the water and sugar. When it comes to a boil, add the frozen lemon skins and place wax (greaseproof) paper directly in contact with the syrup. Simmer over low heat for about 30 minutes to keep the lemons yellow, until the skin has softened. Remove from the stove and let cool in the syrup, then drain.

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