Candied Lemon Peel

Name: Candied Lemon Peel
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 18
Cuisine: Italian
Ingredients: 4 lemons; 450g castor sugar

Candied lemon is used in lots of sweet treats, one of my favourites being panettone. These don't just have to be used for cooking. They make an interesting cocktail garnish.

This recipe is very fast and simple to make. A great alternative to shop bought. Make sure to plan ahead and do in advance if you plan to use this for baking.

Serves

Prep

15m

Cook

45m

Total

Ingredients

4 lemons

450g castor sugar

Method

Cut off the ends of the lemons and place them cut side down on a choping board. Use a knife to peel the lemons from top to bottom removing the skin with as little white pith as possible.
Slice into peel into thin strips, then put in a small saucepan and cover with cold water then bring to boil on high heat.
Once boiling, strain off the water then repeat process by covering in cold water again and bring to boil on high heat.
Once boiling for the second time, strain off the water and cover will 450ml of cold water. Bring to boil and then let simmer for half an hour.
Once finished, strain off sugar solution and let candied peel cool and dry out for a couple of hours on a cooling rack. Store in cool dry place and it will last for a long time.

Ingredients

4 lemons

450g castor sugar

Tap for method

Method

Cut off the ends of the lemons and place them cut side down on a choping board. Use a knife to peel the lemons from top to bottom removing the skin with as little white pith as possible.
Slice into peel into thin strips, then put in a small saucepan and cover with cold water then bring to boil on high heat.
Once boiling, strain off the water then repeat process by covering in cold water again and bring to boil on high heat.
Once boiling for the second time, strain off the water and cover will 450ml of cold water. Bring to boil and then let simmer for half an hour.
Once finished, strain off sugar solution and let candied peel cool and dry out for a couple of hours on a cooling rack. Store in cool dry place and it will last for a long time.

by Max Makes Munch

Sweet

Italian