Pickled Lemon

Preparation info

  • Difficulty


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By Ben Shewry

Published 2012

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  • 1 thin-skinned lemon
  • 10 g ( oz) caster (superfine) sugar
  • 10 g ( oz) fine salt


Using a very sharp fine-bladed knife, halve the lemon lengthways. Place the lemon, cut side down, on a chopping board and cut 8 very thin slices widthways. Reserve the remaining lemon for another use.

Lay each lemon slice on a stainless-steel tray and sprinkle with the sugar and salt. Cover and allow to cure for 2 hours or until translucent.

Half-fill a small bowl with water and dip each lemon slice into the water to rinse the salt and sugar off. Gently pat dry with paper towel. Lay each slice on a square of baking paper and cover with some more baking paper until needed.