Making lemon curd means lots of lemons! And I just couldn’t let that much lemon peel go to waste… So I did a bit of searching and found a recipe for candied lemon peel.
First thing you have to do is peel your lemons. Do this before juicing them. Wash the lemons before peeling.
Use a vegetable peeler to take the zest off the lemon, getting as little of the bitter white pith as possible.
Then use a sharp knife to remove as much of the remaining pith as you can.
For smaller strips of peel, cut the larger pieces up into narrow strips.
Next step is to boil 2 cups of water. Then drop the lemon peel into the boiling water and continue to boil until the peels are tender, about 5 minutes.
After the peels are tender, remove them from the water and stir in 2 cups of sugar. Stir until dissolved. Place peels back into syrup and bring back to boil.
Boil peels in syrup until they are transparent.
Remove from syrup and lay on a wire rack to dry.
After they are dry, toss them in a bag of sugar to coat.
Store in an airtight container in fridge for up to 2 months.
You can then use them chopped up in cakes, cookies, quick breads or muffins. You can also eat them as candies or use them on top of cakes.
You can also keep the syrup to use as lemon simple syrup.
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