Lemon Sweet

Directions

We take our lemons, which have thick peels (organic or unwaxed). We wash them and, using a peeler, we remove the upper part (the yellow part). We can keep this for lemon zest or pass it through a grinder and freeze the zest for other uses.

We cut the white part of the lemon vertically into four sections. We carefully peel off only the peel, not the flesh inside.

We roll them up and secure them with a toothpick.

We place them in a saucepan to boil and blanch. We repeat this process three times, leaving each batch in the water for about 5 minutes.

After completing the blanching process, we add water, sugar, and glucose to the saucepan. We carefully add our lemons. We boil it until the syrup thickens (around 45 minutes).

We place the lemon sweet in sterilized jars and turn them upside down until they cool.

When we open the jar, we store it in the refrigerator.

Note:

• The lemon sweet can be enjoyed as a spoon sweet or used as a topping for desserts.
• Adjust the sweetness according to your preference by adding more or less sugar.
• The lemon sweet can be stored in the refrigerator for several weeks.