Chocolate Dipped Lemon Skin


1 lemon (gives you 12 segments)

½ cup/125g sugar 

100g packet of good quality dark chocolate


1. Quarter the lemon and remove the fruit, leaving all the rind and thick pith (The fruit segments can be kept for other dishes or discarded). Cut the lemon rinds into thirds giving you a total of 12.

2. Put the rinds into a pan of cold water, bring it to the boil and drain (to remove the acidity), repeat this process. 

3. Repeat once more but this time add the sugar to the pan, bring to the boil and simmer for 5-10 minutes.

4. Drain and dry the lemon skins on a rack for several hours.

5. Melt the chocolate and dip in one end of the lemon skin.

6. Lay the skins on a tray lined with baking paper until set (you can refrigerate but if you do it’s best to cover them).

"My mother used to do this with orange skins and I have adapted it to lemons whilst in Amalfi– where all the citrus fruit are particularly thick-skinned. Perfect at the end of a meal with an espresso… and perhaps even a limoncello."