Bruno Albouze Poached Lemons
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Poached Lemons

Yields1 ServingPrep Time40 minsCook Time5 hrsTotal Time5 hrs 40 minsRating

Ingredients

Poached Lemon
 500 g Meyer lemons, or similar variety
 900 g Sugar
 900 g Water
Poached Lemon (Sous-Vide Method)
 500 g Meyer lemons
 500 g Sugar
 300 g Water

Directions

1

To make poached lemons, look up at Lemon Shaped Dessert Video.

Bruno Albouze Meyer Lemon

Poached Lemon (Semi-Confit)
Blanching
2

Wash lemons. Remove stems and cut each lemon into 4 or 8 wedges. Trim wedges and remove and discard any excess membranes and seeds as well. In order to remove its bitterness, lemons need to be blanched; place lemon wedges in a saucepan and cover with cold water, bring to boil and drain. Repeat this step twice, drain and rinse.

Bruno Albouze Blanching Lemons

Slow Cooking
3

Cover the blanched lemon wedges with the sugar and water. Bring to boil and cook on very low for 4 to 5 hours at 195ºF/85/90ºC… it should not boil. Drain lemon wedges and arrange them in jar. Save up syrup and cook to 218ºF/103ºC – Let cool and pour syrup over the poached lemons to cover; chill for up to 3 months.

Bruno Albouze Cooking Lemons

Poached Lemon / Sous-Vide
4

Wash lemons. Remove stems and cut each lemon into 4 or 8 wedges. Trim wedges and remove and discard any excess membranes and seeds as well. In order to remove its bitterness, lemons need to be blanched; place lemon wedges in a saucepan and cover with cold water, bring to boil and drain. Repeat this step twice, drain and rinse. Heat up water and stir in sugar to melt. In a large bowl, combine lemons with syrup. Fill up vacuum bags (half-way through) and vacuum seal. Set cooking to 185ºF/85ºC. Immerse bags into the hot water and cook for 5 hours. Refrigerate for up to 6 months.

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