- Serves: 2
- Cook Time:
- Prep Time: 10 minutes plus chilling overnight
- Effort: easy
- 2 unwaxed lemons
- 110 g sugar
- 340 ml water
- cooked white fish, to serve
1. Take one and a half of the lemons and slice them into thin rings about 3mm thick, discarding the end pieces and pips.
2. Place the lemon slices in a non-aluminum saucepan and pour in enough cold water to just cover them. Bring to a simmer for 3 minutes, then drain through a sieve and discard the water.
3. Pour the water into the same pan and add the sugar, stirring over a gentle heat until the sugar has dissolved before adding the lemon slices. Once the liquid has returned to a very gentle simmer, lay a cartouche of greaseproof paper on the surface of the liquid this will help the lemon slices to cook evenly. Leave to simmer gently for 45 minutes, until the lemon skins are tender.
4. When tender, remove them with a slotted spoon to a shallow dish and reduce the liquid to about 150ml.
5. Squeeze the juice from the remaining lemon half, pour it into the syrup and pour this over the lemon slices.
6. Cover and leave overnight in the fridge (the longer the better) before bringing to room temperature and laying on the fish to serve.
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