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Recipe BookKitchen FoundationsGarnishes & Vegetables

Confit Lemon Brunoise

Thin lemon slices simmered in light syrup, cooled and cut to a fine brunoise.

Fine glossy confit lemon brunoise.

One small garnish batch from 2 lemons

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Ingredients

Batch
  • Lemons, thinly sliced2 each
  • Water200 ml
  • Sugar100 g
  • Fine salta pinch

Method

  1. Combine the sliced lemons, water and sugar and simmer gently for about 20 minutes, until the peel is tender.

  2. Drain and cool completely.

  3. Cut to a very fine brunoise and season with a pinch of salt.

Keeping

Refrigerate covered and use while the citrus flavour is fresh.

Used in

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Last refined · September 2026