Preparation info
  • Makes

    200 ml

    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

This is a beautiful way of capturing the evocative fragrance of lemon within a dish, while avoiding any harsh acidity or bitterness.


  • 10 unwaxed lemons
  • caster sugar
  • 50 ml olive oil
  • 50


Pare off the rind from the lemons using a good-quality peeler, taking care not to take off the white pith as well.

Bring a large saucepan of water to the boil and blanch the lemon rind for 30 seconds. Remove and refresh in iced water, then repeat this process 4 more times.

Drain the lemon rind of any excess water in a sieve and then weigh it. Whatever the weight, measure out hal