Lemon Preserve

Ingredients

• lemons
• sugar
• water

Instructions

1. Select good-quality lemons and weigh them to determine the quantity of sugar needed—use somewhat more sugar than you would for orange preserve.
2. Using a fine grater, remove the yellow outer zest, then cut the lemons lengthwise into strips.
3. Blanch the strips briefly in boiling water, then immediately transfer them to cold water and soak for twenty-four hours, changing the water two or three times.
4. Prepare a syrup at the hard-ball stage (almíbar a punto fuerte). Combine the fruit with the syrup and cook until the preserve turns a golden color and reaches setting point. The lemon peel strips will be candied and caramelized in the same manner as orange peel.