Candied lemon peels
Tartly sweet or sweetly tart, candied lemons embody the seemingly incongruent flavours of sugar and lemons. No matter how you serve them—on the side of a cocktail glass, atop a lemon cake or in a candy dish—these Candied Lemon Peels are a delightful way to wake up your taste buds.
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- 4 lemons preferably Meyer lemons
- 3¼ cups sugar, divided
- Slice the lemons into 4 quarters lengthwise. Peel the lemon flesh away from the lemon peel. Use the flesh for another purpose.
- With a small spoon, scrape the white pith away from the outer peel, leaving a very thin layer of white on the peel.
- Cut the peels into thin strips.
- Place the strips of peel into a saucepan and cover with water. Bring the water to a rolling boil, and boil for 30 seconds.
- Remove saucepan from heat and pour contents into a colander to drain.
- Repeat the boiling and draining process.
- When you are finished with the second round of boiling and draining, add 4 cups of fresh water to the saucepan along with 3 cups of sugar. Whisk the contents while the sugar completely dissolves in the heated water.
- Add the lemon peels to the saucepan and bring to a boil.
- Reduce the heat to a simmer, and let the peels cook for 60 to 90 minutes, stirring every 15 minutes or so. The peels are ready when they are transparent and easy to bite through.
- Remove the peels from the heat and drain.
- Place peels on a parchment-lined baking sheet. Spread them out in a single layer, and let them cool for about 15 minutes until they are sticky to the touch.
- In a small bowl, pour ¼ cup sugar. Dip peels in sugar until well coated. Let dry 2 to 3 hours or overnight. Enjoy!