Lemon a la Grecque

Basic Recipe 2

Preparation info

  • Difficulty


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About



Wash the lemons under cold water. Remove the peel with a swivel peeler to obtain wide strips of peel. Using a sharp, thin bladed knife remove all the pith from the peel. Trim the sides of the peel and cut them into ½cm dice. Place the diced lemon peel in a heavy-based pan and add the a la Grecque vinaigrette. Cook over a very low heat until the lemon peel softens for about 1hour. Remove from the heat and allow to cool. Leave the lemon in the vinaigrette. Store the lemon a la Grecque in a parfait jar and refrigerate until ready to use.


Slice the lemons into thin rounds. Leave the skin on and cook in the same way.