Ingredients
- ~6 large lemons
- 2 lb sugar
- 2 lb water
Method
- For each lemon
- Cut off both ends of the lemon
- Cut in half lengthwise, then eventually into 8 wedges
- Cut off the center part of the wedges, leaving 2⁄3rds of the flesh attached to the peel
- Remove any seeds
- Blanch lemons 3 times by covering with cold water, bringing to a boil, and draining
- Poach blanched lemons in a 1:1 syrup for 5–6 hours on low heat (195°F, do not boil)
- Prepare a 32 oz wide-mouth mason jar
- Use a fork to transfer lemons to the jar
- Cook syrup to 220°F
- Pour syrup over the poached lemons, screw on the lid, and let cool
- Refrigerate for up to 3 months