This vibrant lemon marmalade is made simply with sun-ripened lemons and cane sugar.
Slowly cooked to preserve the freshness of the fruit, it captures the natural sweetness of ripe lemons alongside a delicate citrus bitterness that lingers pleasantly on the palate. The result is clean, aromatic and intensely lemony without becoming overly sharp.
Spread generously over warm toast, croissants or freshly baked scones, or fold through mascarpone or ricotta for a quick and beautifully simple dessert.
It is equally lovely spooned over panna cotta or gelato, paired with goat’s cheese or Pecorino, or brushed over a lemon cake or almond tart for a glossy citrus finish.
