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There's a saying among Sicilian locals that a lemon is not a lemon unless it was grown in Sicily. The higher acid content among lemon varietals produced on the island in fact makes for a tarter flavor, which in turn yields a fresher and tangier marmalade. We like to use this in baked goods: Substitute it for lemon curd in a pie, or mix some into lemon bar filling for complexity and texture.
We test everything we sell. Here’s how we’d use this.
This tart marmalade is excellent in baked goods: Substitute it for lemon curd in a pie, or mix some into lemon bar filling for complexity and texture.
If straining to use in baking or drinks, gently warm the marmalade to loosen before straining through a fine mesh strainer. The texture of the peels in this marmalade are especially good. Save them for salads, snacking, or let dry and toss with sugar for a beautiful garnish.
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