A tangy fresh taste for your tagines, sauces and cakes.

This lemon confit, a jar full of sun and sweet acidity, will enchant your stews, cream sauces, white meat and of course the ever-favourite, lemon chicken. Widely used in North Africa, lemon confit’s flavours are richer than lemon juice as all the aromas are concentrated in the peel! A spoonful of this creamy mixture will delight your mayonnaises, vinaigrettes, tagines, fish or samosas of brick pastry with chicken. You can even use it in your cake recipes, you won’t be disappointed!