How to turn spent lemon rinds into a classic tart – recipe | Waste not squib

Upcycle leftover lemon rinds into this oh-so-tasty vegan dessert inspired by the River Cafe’s famous tart

While digging through the compost bins at our restaurant, Poco, in Bristol, spent lemon rinds were one of the first food-waste products that we identified as a potential new ingredient. Later, at Slow Food’s Terra Madre conference in Italy, I came across a delicious lemon marmalade in which the rinds were cut into small shards, and that inspired this recipe.

Stock leftover lemon rinds in the fridge or freezer, ready to use on demand. Fry slices to add to salads, preserve them in salt, or make them into an oh-so-tasty spent lemon rind marmalade, to spread on toast or to upcycle into a tart, from my book Eating for Pleasure, People & Planet. To make it, cut 300g spent lemon rinds into rough pieces, then pulse-blend into 3-5mm pieces. Put these in a pan with a litre and a half of water, bring to a boil, then turn down the heat and simmer for about 35 minutes, until the peel is soft. Add 600g sugar, boil for a further 20 minutes, stirring regularly, until it thickens, then store in a 500ml sterilised jar.

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