Candied Lemon Peel

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 and do it in advance if you plan to use this for baking.

Prep 15 mins

Cook 45 mins

Total 1 hr

Serves 18

Ingredients

4 lemons
450g castor sugar
water

Method

Cut off the ends of the lemons and place them cut side down on a chopping 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 a boil on high heat.
Once boiling, strain off the water, then repeat the process by covering with cold water again and bringing to a boil on high heat.
Once boiling for the second time, strain off the water and cover with 450ml of cold water, and add the sugar. Bring to a boil and then let simmer for half an hour.
Once finished, strain off the sugar solution and let the candied peel cool and dry out for a couple of hours on a cooling rack. Store in a cool, dry place and it will last for a long time.