Print Recipe | Back to Recipe Home
SUBMITTED BY: Chef James Foley
1/ pound lemons
1/2 pound sugar
1 each vanilla bean -- split and scraped
Blanch the lemons 5 times. Start with cold water let it come to a boil, strain and repeat the process.
Transfer the lemons to a bowl with ice water to cool the lemons rapidly.
Cut the lemon in 1/2 and squeeze thru a china cap into a sauce pan.
Add the sugar and vanilla bean to the lemon juice and bring to boil. Reduce heat slightly and cook fro 10 minutes.
Cut the lemon halves into thirds and the slice very thin.
Add the lemon pieces to the sugar mix and cook for 10 minutes. BE CAREFUL NOT TO BURN.
Pour marmalade into a hotel pan and cool quickly.
Yield: "1 cup".