- 3 untreated lemons
- 1.2 kg (2 lb 10.23 oz/scant 2 pints) maple syrup
- 65 ml (scant 4 1/2 tbsp) lemon juice
- 125 g (4.41 oz/1 1/8 sticks) butter, cut into cubes
Wash the lemons and cut into 5-mm (1/4-inch) thick slices. Remove any seeds. Put the slices into a saucepan and cover with 500 g (1 lb 1.6 oz/1 1/2 cups) syrup. Cook over low heat for 15 minutes, then drain and repeat the operation with the same amount of syrup.
Put the blanched lemon slices into a blender with the lemon juice and remaining syrup and blend to a fine puree. Blend in the butter. Filter through a conical strainer and refrigerate.
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