Make the lemon confit

• Cut the lemon into thin slices and remove the seeds.
• Simmer the lemon slices in the water with the sugar until the rind is translucent and the liquid is syrupy.
• Drain and chop the confit finely, keeping a few slices for garnish.

Bloom the saffron

• Crumble the saffron threads into a small bowl.
• Cover with a spoonful of warm water and let infuse until deep orange.

Prepare the saffron emulsion

• Whisk the egg yolk with the Dijon mustard, lemon juice and the bloomed saffron.
• Add the neutral oil in a thin stream while whisking constantly until thick and glossy.
• Season with salt and pepper and keep cold.

Dice the shrimp

• Pat the shrimp dry and dice them into small, even cubes with a chef's knife.
• Season lightly with salt, pepper and a little lemon juice.

Assemble the tartare

• Fold the chopped lemon confit and a little saffron emulsion into the shrimp.
• Spoon onto plates or shape with a ring mould.
• Drizzle with the remaining saffron emulsion and olive oil.
• Finish with baby cilantro leaves and lemon confit slices.