Confit Lemon Skin

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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

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  • 1 whole lemon – washed and dried
  • 100 g sugar
  • 50 ml water


Use a peeler to remove the peel, thinly, from the lemon. Reserve the flesh for another use. Place the peel inside a vacuum bag.

In a pot over medium heat, combine the sugar and water to make a thick syrup. Pour the syrup into the vacuum bag with the lemon skin. Vacuum seal the bag and sous vide at 67°C for 7 hours. Alternatively, place the bag in simmering water for 6 hours. Remove the peel from the bag and cut into julienne/matchstick strips to serve.

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