Poached Lemons


  • ~6 large lemons
  • 2 lb sugar
  • 2 lb water


  • 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 23rds 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