How to supreme a lemonor any citrus fruit
Using a very thin-bladed, flexible knife (such as a fillet knife), cut off the top and bottom of the lemon (or orange, grapefruit, lime, tangelo, etc.). Stand the lemon on one end.
- Using a very thin-bladed, flexible knife (such as a fillet knife), cut off the top and bottom of the lemon (or orange, grapefruit, lime, tangelo, etc.). Stand the lemon on one end.
- Following the curve of the lemon flesh, cut off the pith (bitter white part) and rind of the lemon. You're doing a great job if there is very little lemon flesh attached to the pith you remove.
- Take a look at your handiwork and carefully shave off any remaining pith.
- You'll see white lines that mark the edges of each segment. Run your knife down one side between the lemon supreme and the membrane.
- When you get to the center of the lemon, turn your knife and come up the other side of the supreme.
- This little treasure of nothing-but-lemon is your supreme.
- If the membrane is very thick and tough, sometimes you can just peel it back from the lemon supreme on one side of the segment with your fingers, then gently roll the supreme off of the membrane on the other side, also with your fingers. (This is a little faster than producing the supremes with a knife, but only works with lemons with very thick, tough membranes.)
- Here's a lemon membrane with all of the juicy little lemon supremes removed.
- And here's a gorgeous little pile of lemon supremes. Knock out any seeds that you see before you use them.
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