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Tuesday
Sep142010

Candied lemon peel

Candied lemon peel in syrup, closeup

This weekend I made candied lemon peel for the first time! It's SUPER easy, especially if you are already puttering around in the kitchen making ... say... COOKIES! (recipe for that later this week!)

I used this recipe from the Night Baking blog (via TasteSpotting). There's also this recipe at Epicurious that suggests orange and grapefruit peel.

Steps in short:

Remove the peel from a lemon in slices. Avoid the white pith or scrape it off the peel afterwards.

Lemon peel

Put the lemon peel in a small saucepan, cover with water, and boil for a few minutes. Drain the water, add fresh water, boil and drain once more. The bright yellow water surprised me.

Boiling lemon peel in sugar syrup

Next boil the peels in a sugar solution: add 1 cup water and 2 cups white sugar. Once it comes to a boil, reduce the heat and simmer until the peels begin to turn transparent. (In the photo below they are starting to turn transparent; see also the top photo.) This took maybe 20 minutes?

Boiling lemon peel in sugar syrup, closeup

Remove from heat and let the peels and lemon-sugar syrup cool.

Candied lemon peel in syrup

You can either leave the peels in syrup (in the fridge) or dip the peels in white sugar and let them dry. So pretty either way!

Making candied lemon peel

You can eat the candied lemon peels straight (yum!), or chop them up and add them to cakes, cupcakes, or cookies. They also make wonderful additions to gift packages.

Chocolate crackle cookies closeup

The Night Baking blog post has a lot of tips, check it out. Next time I'll try more than one lemon.

Wonderfully you'll also have a cup of lemon sugar syrup as well! This can be used in drinks, used in cakes or cupcakes, or poured on top like a glaze.

More on what else is in this jar later....

References (3)

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    Response: Source
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  • Response
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