Lemon Compote

Neuza Costa

19 February, 2024

At this time of year, many of us don't know what to do with so many lemons, there's always that bag that appears as a gift.
Lemon compote is a good solution; it's tart but with a very sweet contrast, and it can be used to fill cakes and tarts or simply spread on bread or toast.
If desired, you can flavor it with a cinnamon stick, grated fresh ginger, or a star anise.

Ingredients

• 2.5 kg (about 5.5 lbs) of lemons
• 1 kg (about 2.2 lbs) of sugar

Instructions

1. 1
   Cut off and discard the tops of the lemons.
   Finely slice the lemon peel into wide strips, using only the yellow part.
   Reserve the peels in a bowl.
   Remove and discard the remaining white peel.
   Cut the lemon into pieces, removing any seeds.
   Add the cut lemon to the peels.
   Repeat the process until all the lemons are used.

   Mark as done
2. 2
   In a large pot, place the lemon pulp and peels you've reserved.
   Add 2 liters (about 68 fl oz) of water.
   Place the lid on the pot without covering it completely.
   Cook over medium heat for 1 hour.

   Mark as done
3. 3
   After 1 hour, remove the lemon peels with a slotted spoon.
   To the remaining liquid, add the sugar.
   Stir and place the lid on the pot without covering it completely.
   Cook over medium heat for between 1 hour and 1 and a half hours.

   Mark as done
4. 4
   As soon as the compote starts to thicken, remove it from the heat.
   To ensure it's at the right consistency, draw a spoon through it; if the compote falls in drops, it's ready.
   Pay special attention because lemon compote thickens a lot once cooled.
   Store the compote in well-sealed sterilized jars.

   Mark as done

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