Poached lemons (semi-candied lemons) is an important ingredient in pastry, added to desserts, and cakes , or only used as a garnish. Use any kind of citrus, like: Orange, blood orange, grapefruit, and lime. Poached lemons can be kept in the refrigerator up to two months, in a well tighten bottle.
Semi-Candied Lemons Recipe
- 2500 g superfine sugar
- 1 l water
- 500 g Meyer or Menton lemon (weigh lemon once prepared)
- Wash lemons, slice each one to equal slices (8 wedges). Remove stems, trim wedges and remove seeds and any excess membranes.
- Blanche lemons: In a medium saucepan, place lemon wedges and cover with cold water, bring to boil and drain, repeat this step twice in order to remove lemons' bitterness.
- Cover them with the sugar and water. Bring to boil, reduce the heat, and let simmer on low heat about 10 to 20 minutes. To get a syrup, not a caramel, keep a close eye, to void sugar burning.
- Drain lemons. Keep the syrup and cook it to 218 º F. Let cool and pour over lemons to cover. Store in the refrigerator for months.
- Use as directed in recipes.
La Dorure Notes
- This lemons recipe is used in Cedric Grolet Yellow Lemon recipe.