Lemon confit

This simple lemon confit only has two ingredients, and is a great topping for simple puddings and possets. As you can see at the bottom of the recipe, we've chosen to serve it with some raspberry gel and a Pots & Co Lemon & Lime Posset. Pots & Co’s full dessert range can be found on their website.

First published in 2023
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Ingredients

Metric

Imperial

Method

1

Using a peeler, peel the lemons from top to bottom, making sure to keep the zest as long as possible. Try not to use too much pressure as this will mean that you will have more zest and less pith

2

Using a sharp knife, julienne the zest as finely as possible

3

Put the zest into a pan with cold water and slowly bring up to the boil. Once it has boiled, strain the lemon zest through a fine sieve

4

Repeat this process two more times, changing the water each time

5

Finally, add the blanched zest back to a pan with the sugar and enough water to cover. Bring back to the boil and cook until the lemon confit has a syrupy consistency

6

Let cool, and then serve a spoonful over a dessert of your choice. We served it with a Pots & Co Lemon & Lime Posset and some dots of raspberry gel

First published in 2023
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Andrew Chelley is the Senior Development Chef at Pots & Co, a company making handmade potted desserts from high-quality ingredients. He has previously worked at many different restaurants including the Michelin-starred L’Atelier de Joël Robuchon in Paris, Kitchen W8 and Bluebird in Chelsea. He previously worked with Phil Howard at Sonny’s.

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