Marchesi Di San Giuliano Sicilian Lemon Marmalade

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.

[/description-break] Ingredients [/title] Lemons and sugar [/accordion] Specifications [/title] Net Weight: 460 grams [/accordion] CARE AND USE [/title] N/A [/accordions-break] [/banner-text-break] 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. [/how-to-use-break] 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.