3. Candied Lemon Peel
Many irresistible sugar treats await the eager chef when using lemon peel. Candied lemon peels are great as is but are also a favorite when dipped in chocolate.
All that you need is:
- 4 Organic Lemons
- Granulated White Sugar
- Kitchen Scale
To begin divide each lemon into eight segments. Peel away the fruit leaving the pith. Cut the wedges of lemon peel into strips, three or four are best. Place the lemon peel in a large saucepan or pot and cover with cold water. Bring this to the boil. Simmer the mix for five minutes before draining the hot water. Top it up with cold water again but this time simmer the mix for half an hour. The water must cover the lemon peel completely when topped up. Drain the peels after thirty minutes but be sure to keep the water aside.
Weigh the drained water. For every 100 ml of water you will need 100 g of sugar. Add the drained water and the appropriate weight of sugar to the saucepan or pot once again. Set your stove on gentle heat and stir constantly to dissolve the sugar. Once the sugar has dissolved add the lemon peel. Simmer the mix for about thirty minutes or until the lemon is translucent. When done the lemon peel will be soft.
Remove from the heat and allow to cool. Remove the lemon peel and array it on a wire rack to dry in the oven. This usually takes about 30 minutes with your heat set as low as it can go.Sprinkle the candied lemon peel with sugar and allow to air dry. This can take a very long time and it is thus best to leave them overnight.