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Candied lemon peel is great for using in baking and puddings, and a useful way to use up surplus lemon peel.
Lemon Peel
Granulated sugar
Water
Scrub the outside of the lemon rinds thoroughly to remove any dirt. Put rind in cold water, bring to a boil and boil for 10 minutes. Drain and repeat this process two more times. Drain, rinse with cold water, and scrape away the pithy white part of the peel. Slice into strips.
For each cup of rind, prepare a sugar syrup of 1 cup of sugar to 1 cup of water. Put rind in the syrup, put the lid on and simmer slowly until the peel is semi-transparent. This may take several hours. Stir occasionally and watch carefully near the end of the process as over cooking can lead to the syrup turning to toffee.
Cool the peel on a wire rack and allow to dry on a wire rack, this could take up to 24 hours, then toss the strips with granulated sugar.
Can be stored in sealed sterilised jars for up to a year.
This recipe is adapted from Elise Bauer's Simply Recipes blog.
See here for a blog post about making the candied lemon peel recipe.
