Use boiled lemons to add wonderful rich lemon flavour plus vitamin C to your savoury or sweet dishes and drinks.
Boiled lemons add a delicious tangy rich citrus flavour to your dishes. They can be used whole, chopped or pureed.
Boiling lemons, like boiling oranges, makes the skin soft and tender and removes any bitterness so the whole lemon is edible.
Whole boiled lemons can be added to stews, tagines and baked dishes. Use them chopped in salads and vegetable dishes. You can even puree boiled lemons to add to sauces, dressings, marinades desserts and drinks.
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Select firm, heavy unwaxed medium or large lemons, any variety will do and wash before using.
Place the washed lemons in a pan with water. The lemons will bob around the top so you will need to cover the pan while it is cooking.
Bring to a boil then boil for 20 minutes then. drain and use a large spoon to carefully remove the lemons to cool in a separate dish.
Use the boiled lemons whole, chopped, sqeezed or pureed.
Before pureeing or to use boiled lemons in a dessert, first cut them in half to remove the seeds before using.
Storing instructions are the same for whole boiled lemons and pureed boiled lemons.
Boiled lemons can be kept in a sealed container in the fridge for up to 3 days.
To freeze, cool to room temperature the store in a sealed container in the freezer for up to three months.
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- 2 lemons unwaxed, washed
- water for boiling
- Place 2 lemons in a pan of water, cover and bring to a boil then turn down the heat and simmer for 20 minutes.
- Drain and carefully remove lemons using a large spoon then set aside in a dish to cool.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
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