Glazed lemon slices
Photography by Photography by Vanessa Wu.
INGREDIENTS
8 thin skinned, seedless lemons
500 grams caster sugar
500 ml water
1 punnet of strawberries, hulled and halved
1 cup thick yoghurt 1 cup cream, softly whipped
METHOD
lice the lemons very thinly – easily done using a mandolin – and remove any pips. Place in a bowl and cover with boiling water. Stand for 3 hours.
Combine the sugar and water in a saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 5 minutes. Drain the lemons and add to the syrup. Place a circle of baking paper over the lemons and cover with a small plate. This keeps the lemons submerged in the syrup. Simmer very gently for 50-60 minutes until the lemon rind is translucent and the liquid has reduced to a syrup. Cool then store, covered, in the refrigerator.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!