Chef suggestions
Skinned lemon is candied under void and at law temperature. It’s important to candy fruits gently not to spoil the aroma.
It can be a basic preparation for other recipes. I use it for example to perfume
· a vinaigrette
· meat juice
· a sauce
· a sorbet
· a cocktail, etc.
According to the aromas and spices you use, the candied lemon can be a versatile basis you and change with the different use. For example, when I use the Lemon of Menton, I put a cannel stick in every jar, a split vanilla shell and a few cacao beans divided in pieces.


Choose the starting technique
1. For a sauce, a sugared-salted preparation, I suggest you to scald your lemon in boiling water with a few drops of vinegar;
2. In order to perfume fish, legumes, or for a sugared preparation, I prefer plunging lemon in boiling water for 8 seconds; then I drain them immediately in a bowl filled with ice water in order to produce a thermal shock so that the lemon stop cooking.


Making
1. Cut the lemons in two and take away the seeds;
2. Pout them under void in a bag, or place them in sterilized jars with a few drops of water or honey to provide a small humidity rate ;
Close the jars and put them in a huge pan filled with water and let it boil gently for 90 minutes, 2 hours.