Ingredients for - Candied Lemon Peel
How to cook deliciously - Candied Lemon Peel
1. Stage
With a sharp knife, trim off both ends of the lemon and cut each lemon into four wedge-shaped sections. Loosen and remove the peel with a spoon, and reserve the fruit for another use.
2. Stage
Place the peels into a large heavy saucepan and cover with cold water. Bring to a boil, then cover and cook for 30 minutes. Remove from the heat and cool for five minutes. Then, carefully scrape off the excess pulp from the peel. Cut the peel into 1/4-inch strips.
3. Stage
In another saucepan, combine the granulated sugar and the water. Cook and stir over medium heat until the sugar is dissolved. Add the lemon strips and bring the syrup to a boil. Reduce the heat and simmer, uncovered, until the peels are transparent, 50 to 55 minutes. Stir occasionally to prevent them from sticking.
4. Stage
Using a slotted spoon, transfer the strips to a wire rack placed over a baking pan. Let them stand for one hour. Sprinkle the superfine sugar onto an ungreased baking sheet, then sprinkle the strips over the sugar. Toss to coat, making sure to separate any strands that are sticking together. Let the lemon peels sit in the sugar on the baking sheet for eight hours or overnight, tossing occasionally. Store the candied lemon peels in an airtight container.
