Lemon Confit

Ingredients of Lemon Confit:

Lemon confit Recipe
Lemon juice: 150g
Caster sugar : 75g
Lemon peel (taken from 5-6 lemons) : 50gr

Preparation of confit lemon:

Wash the lemons then using a peeler collect the bark, leaving the minimum peel (the white membrane, a source of bitterness).
Dip them in a small saucepan half full with water and bring to a boil to blanch them.
Empty the pan from the whole through a sieve and then repeat the process two more times.
In a saucepan, cook the blanched peel with lemon juice and sugar over medium heat (light broth) for 40 to 50 minutes.
When the assembly is sufficiently reduced, add the tarragon leaves, if you wish, then mix everything in a hot robot.
Delicious Lemon confit is ready serving it.


6 people

Cooking time :

60 minutes

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