Sous Vide Preserved Lemon Peel

Preserved lemon is a bittersweet garnish that works on a variety of dishes both savoury and sweet. You can enjoy it with fish or poultry, as well as in salads and soups, and of course desserts. You can try this same recipe for any citrus. This is a healthier version because half of the sugar is replaced with stevia. Stevia is lighter in weight than sugar so although 31 grams of stevia seems less than 125 grams of sugar, it's actually the same in terms of the amount of sweetness added. This recipe makes about 1 cup preserved lemon.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:45

Recipe Time: 00:45

Temperature : 203F / 95C

Ingredients

• 3 lemons
• 20 grams kosher salt
• 1250 grams water
• 125 grams granulated sugar
• 31 grams Stevia

Directions

1. Set the Anova Sous Vide Precision Cooker to 203ºF (95ºC).
2. Cut the lemons in quarters and remove the flesh from the skin with a pairing knife.
3. Combine lemon peels and salt with 1000 grams water in a small saucepan. Bring to a boil over high heat. Continue to boil for 1 minute. Remove saucepan from heat and set in an ice bath to cool.
4. Meanwhile, combine sugar, stevia, and remaining 250 grams water in a second small saucepan. Bring to a simmer over medium high heat. Continue to simmer until sugar dissolves, 1 to 2 minutes. Remove from heat.
5. Strain cooled lemon peels through a colander and transfer to a large zipper lock bag. Add the sugar mixture and seal the bag using the water immersion technique. Place in the water bath and set the timer for 45 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath and transfer to an ice bath.
2. When the lemons are cool enough to handle, transfer to a cutting board. Slice away any remaining pith from the lemons.
3. Slice lemon peel into small cubes and transfer to a clean, sterilized jar for storage. Store preserved lemon in the refrigerator.