Lemon Confit

Preparation info
    • Difficulty


Appears in

By Sat Bains

Published 2012

  • About


For the Lemon Confit

  • 1 unwaxed lemon
  • 400 ml water
  • 200 g


Bring the sugar and water to the boil. Reduce to a simmer. Slice the lemons 1mm thick, making sure the slices are whole: if they are breaking up, adjust the width. Gently add the lemon slices 1 by 1, working quickly and making sure they don’t break up. Simmer for 2 minutes. Remove from the heat and leave to cool in the syrup.