Lemon marmalade is a marmalade, or fruit preserve, made with the juice and peel of lemons. The fruit is cooked with sugar and water until the mixture reaches a thick, gel-like consistency.
Lemon marmalade tends to be tarter and brighter than marmalades made with oranges, and traditionally includes the bitter pith of the lemon, which gives the preserve a complex taste.
Marmalade production became popular in Britain during the 18th and 19th centuries, with lemon marmalade serving as both a breakfast spread and a filling for baked goods. Its high acidity and sugar content aid in preservation, allowing it to be stored for long periods. Variations may include additions such as ginger or other citrus fruits.