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.
Then use a sharp knife to remove as much of the remaining pith as you can.
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 also keep the syrup to use as lemon simple syrup.