Friday, February 20, 2015
Candied Lemon Peel
Because I like to find uses for "all of a product" I decided to candy some lemon peel from the lemons I use to make my Lemon Pie Filling.
Once the peels are candied, they can be stored in an air-tight container up to one month. I like to dice them up small and serve over the lemon desserts I make, but you can use them in a variety of ways ...
• Top a lemon meringue pie with candied lemon peels
• Dip in dark chocolate for an amazing treat
• Mix a handful of finely chopped candied peels into batters for muffins, breads, or cakes.
• Sprinkle chopped candied peels over ice cream or yogurt.
• Garnish citrus-based cocktails with candied peels.
• Mix finely chopped candied peels into streusel toppings for muffins and cakes.
Peel of 2 lemons, cut thinly, pulp removed
1 cup water
1 1/2 cups sugar, divided
In a medium pot of boiling water, cook peel until tender, about 10 minutes. With a slotted spoon, transfer peel to a wire rack set over a rimmed baking sheet; spread in a single layer to dry slightly, about 15 minutes.
In a medium saucepan, bring 1 cup sugar and 1 cup water to a boil over high, stirring to dissolve sugar. Add peel and boil until it turns translucent and syrup thickens, 8 to 10 minutes. With slotted spoon, transfer peel to wire rack, separating the pieces as needed.
Let peel dry 1 hour. Toss with 1/2 cup sugar to coat.
Cook's note - this recipe works well for any citrus peels