Recipe

Lemon Mayonnaise Recipe

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Ingredients

Directions

Step #1 Slice the lemons as thin as possible.
Step #2 Discard ends.
Step #3 Remove all seeds & tie them in a square of doubled cheesecloth.
Step #4 Put lemons & seed bag in a nonreactive bowl with enough water to cover.
Step #5 let this stand overnight.
Step #6 Measure the lemons & water into a wide, shallow, nonreactive pan.
Step #7 Add an equal volume of sugar & cook over low heat/flame until sugar is dissolved.
Step #8 Raise heat to medium-high & cook, stirring frequently & skimming off the foam as it rises, until temperature reaches 220F, about 1/2 hr.
Step #9 Remove marmalade from heat.
Step #10 To test for consistency, drop a little marmalade on a saucer & put the saucer into the freezer until marmalade is cold, about 5 mins.
Step #11 Tip the saucer: the marmalade should just barely run.
Step #12 If too thin, return the marmalade to medium-high heat & cook, testing often, until it has reached the right consistency.
Step #13 Put marmalade into hot, sterilized pint or half-pint jars.
Step #14 store this in refrigerator up to 1 month or, for longer storage, seal according to reliable canning instructions.
Step #15 Recipe from Cook's Magazine, November/December, 1987.
Step #16 --.
Enjoy the LEMON MAYONNAISE recipe

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