Pickled Lemon

Preparation info

  • Difficulty

    Easy

Appears in

Origin

By Ben Shewry

Published 2012

  • About

Ingredients

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

Method

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.