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Semi-Candied Lemons Recipe
- 2500 g superfine sugar
- 1 l water
- 500 g Meyer or Menton lemon (weigh lemon once prepared)
- Wash lemons, and slice each one into 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 sugar and water. Bring to boil, reduce the heat, and let simmer on low heat for about 10 to 20 minutes. To get syrup, not 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’s Notes:
- This lemons recipe is used in the Cedric Grolet Yellow Lemon recipe.
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