This recipe is my number one go-to condiment for desserts and baking, and the number of times it appears in this book will attest to that. While lemon is a favorite, oranges, blood oranges, clementines, and grapefruit can be easily be substituted. Avoid limes, however, as they turn a dingy gray when blanched.
MAKES 1 CUP (250 ML)
3 organic lemons
3/4 cup (150 g) Vanilla Sugar
1. Halve the lemons crosswise. Juice the lemons to measure 1/3 cup (80 ml) of juice. With a knife, trim off and discard the tips of both ends of the lemons so that they will stand up straight on a cutting board. With the knife, cut the peel and white pith lengthwise end to end into wide, 2-inch (5 cm) strips. Cut the strips lengthwise into 4 thin strips.
2. Fill a 3-quart (3 l) saucepan with 1 quart (1 l) water. Bring to a boil over high heat. Add the peel. Blanch for 5 minutes. Drain through a fine-mesh sieve. Repeat with fresh water two more times. (This helps soften the citrus and remove any bitterness in the peel or pith.)
3. In a small saucepan, combine the reserved lemon juice, the sugar, and 1/2 cup (125 ml) water. Bring to a simmer over medium heat and stir to dissolve the sugar, about 1 minute. Add the blanched peel, return to a simmer, and cook, uncovered, until the mixture has thickened slightly and reduced to about 3/4 cup (185 ml), about 10 minutes. Store in the refrigerator in an airtight container for up to 1 month.