Candied Lemon Peel

 

Can­died Lemon Peel

lemons–however many you want to use. Three large lemons will yield about 1/4 cup of can­died lemon.

water

sim­ple syrup (Depend­ing  on the amount of lemons you are using–equal parts of water and sugar. 1/2 cup and 1/2 cup would work well for 1–6 lemons.)

addi­tional gran­u­lated white sugar

 

Wash lemon well.

Using a lemon zester/scorer, remove the thinnest layer of peel from the whole out­side of the lemon. If you do not have one of these tools, peel the very outer layer (no white!) very care­fully from the lemon. Try to get the longest peels you can. It’s eas­i­est to go from tip to tip all the way around the lemon. Then take these strips and cut them into very nar­row (1/16 inch) strips.

Place the peels into a pan of water, cov­er­ing the peels by a 1/2 inch. Blanch the strips by sim­mer­ing them for 5 minutes.

Drain the strips.

Into the same pan, com­bine sugar and water in equal parts to make a sim­ple syrup. Bring to a boil. Add the blanched lemon strips and reduce heat to a simmer.

Sim­mer in the syrup for 5–10 min­utes, or until the strips begin to turn translu­cent. The syrup will have started to thicken.

Strain the strips from the syrup and sep­a­rate them out onto a sheet pan lined with waxed paper, parch­ment, or a sil­pat liner. Let them sit until cooled, but still slightly sticky.

Toss the strips in gran­u­lated white sugar and lay out on a clean sheet pan to dry. Use to gar­nish desserts.

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2 Comments

  1. Firstly, let me just say that your site is one of my all time “foodie” faves. As if the recipes and pics weren’t enough, the prose and sleek page-loading keep me com­ing back for a quick search. I love it.

    And to that, let me add, I love the sim­plic­ity of the recipes you’ve cho­sen. “Keep it sim­ple, Sexy,” has always been my mantra. The but­ter­milk panna cotta recipe you’ve shared is such a good exam­ple of this. Silky, sim­ple and sexy. It’s essence lies in the degree of qual­ity in its ingredients,and the sim­plic­ity of the process. Beautiful!

    Thank you, Tammy :)

  2. Thank you so much for your kind words! I agree with the phi­los­o­phy of try­ing to keep things sim­ple. Even more com­plex recipes are merely a series of tech­niques com­bined with the knowl­edge that qual­ity ingre­di­ents make all the dif­fer­ence. Very doable to any­one who is will­ing to try!

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