Lemon confit

Using a peeler, peel the lemons from top to bottom, making sure to keep the zest as long as possible. Try not to use too much pressure as this will mean that you will have more zest and less pith

Using a sharp knife, julienne the zest as finely as possible

Put the zest into a pan with cold water and slowly bring up to the boil. Once it has boiled, strain the lemon zest through a fine sieve

Repeat this process two more times, changing the water each time

Finally, add the blanched zest back to a pan with the sugar and enough water to cover. Bring back to the boil and cook until the lemon confit has a syrupy consistency

Let cool, and then serve a spoonful over a dessert of your choice. We served it with a Pots & Co Lemon & Lime Posset and some dots of raspberry gel