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Candied Lemon Peel

Yes, I’m talking about lemons again.  I can’t help it…I love everything lemon, and the more lemon recipes I make, the more I realize how many of my friends love everything lemon too.  I made these candied lemon peels to garnish the tops of some Lemon cupcakes and you won’t believe how EASY it is to make them.  As usual, I illustrate each step of the recipe process, but trust me each step is so quick and easy.  These are so cute to garnish cupcakes, cookies, the center of a cake, or to dip one half in chocolate…What about dropping a couple in a glass of lemonade or sweet tea…  The ideas are endless!

Here’s how I made them…

I started by thoroughly washing and drying three large lemons.  I used organic lemons for this recipe, just because I was using the rinds and I knew there would be no pesticides on them.  I cut off the end pieces of each lemon and cut each lemon into quarters…

I squeezed the quarters over a small bowl to remove the juice, then I removed the fruit pulp and tossed it into the small bowl with the juice, to save for my next lemon recipe…

Next, I turned the peels over and sliced them into very thin strips, about 1/8″ wide.  You can cut them into wider strips if you prefer, but I cut these into 1/8″ strips because I was using these to garnish the tops of some cupcakes, (an upcoming post)…

As you can see, three lemons make quite a lot of lemon peel strips…

The next thing I did was place the lemon peel strips in a pan with several cups of water…

I brought the lemon peels and water to a boil over high heat and removed from the heat…

Then I drained them.  I repeated this process two more times…Why?  This removes the bitterness from the pith, (the white part of the peel).  Don’t worry, this doesn’t take long at all…

Next, I added some water and sugar to the pan…

And brought it to a boil over high heat…

Then I tossed in my lemon peels…

And brought it back to a boil…

Then I reduced the heat to medium low and let the lemon peels simmer…

Until the pith became translucent in color, about 20 minutes…

I placed a wire cooling rack over a cookie sheet and spread the peels over it.  Now all I had to do was allow them time to dry.  Here’s what I did…I just preheated my oven to 200 degrees and turned it off.  Then I placed the cookie sheet in my oven and left it overnight…

The next morning the lemon peels were nice and dry and ready for a final dip in some sugar…

I dipped the peels in sugar and tossed them together in a bowl.  I didn’t cover them, because I was getting ready to use them for garnish on some cupcakes, but you can put them in an airtight container and keep them for several weeks.

How easy can you get!  Oh yes…you can do this for other citrus such as orange and lime.  I’ll be making some lime peels in the future for garnishing my key lime pie.  YUM!

The next time you use some fresh lemons in a recipe, don’t toss those lemon peels.  Make some Candied Lemon Peel!

Enjoy!

Cindy

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Candied Lemon Peel


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50

Description

Cooked and dried Lemon peels coated with sugar.


Ingredients

  • 3 large lemons, preferably organic
  • 2 1/4 cups sugar, divided
  • Water

Instructions

  1. Thoroughly wash and dry lemons. Cut off end pieces of each lemon. Quarter each lemon and remove the fruit pulp. Cut the lemon peel into thin strips, about 1/8″ thick or thicker if preferred.
  2. Add the lemon peels and about four cups of water to a medium pan. Bring to a boil and remove from heat. Rinse the peels and repeat this process two more times. This will remove the bitter taste from the white pith.
  3. Add two cups of water and two cups of sugar to a medium pan and bring to a boil over high heat. Add the lemon peels and return to a boil. Reduce heat to medium low and simmer for about twenty minutes until the white pith has become translucent. Remove from heat.
  4. Place a wire cooking rack over a cookie sheet. Spread the lemon peel strips out over the wire cooling rack. Allow to set overnight to dry, or preheat an oven to 200 degrees and turn off. Place cookie sheet in oven and leave overnight.
  5. Once lemon peels have dried, dip each strip in the 1/4 cup of remaining sugar and place them in an airtight container.
  6. Lemon peels will keep in an airtight container for several weeks.

Notes

  • This recipe makes about 8 ounces of Candied Lemon Peel.

 

 

 

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