Just in time for the holidays, a recipe for wonderfully fragrant and very festive looking candied lemon peel. Great for decorating, if there is any of it left by the end of the day.
Disclaimer – if it looks like candy and tastes like candy it’s because it has the same amount of sugar and calories as candy. That being said…
Candied Lemon Peel:
– 4 lemons with thick skin
– 2 cups of sugar
Wash the lemons thoroughly and peel them with a sharp paring knife or a vegetable peeler. Slice the peels into 1/4 inch slices or leave them in their natural shapes. If you like fancier forms, roll the 1/4″ peels into little pinwheels and secure them with toothpicks before cooking.
Add the lemon peels and enough cold water to cover them to a pot and bring to a boil. Strain and repeat the process. Strain again and add back to the pot with the sugar and 4 cups of water. The peels should boil in the syrup until they are tender and translucent, about 30 minutes.
Strain the candied peels, toss them with granulated sugar until completely coated and spread on aluminum foil for 3 hours to cool and dry. Store in airtight containers. It will last in the refrigerator for up to four weeks.