Candied lemon peel, orange or grapefruit for that matter, is super easy to make and tastes fantastic!
It can be enjoyed in cakes, breads, and used as decorations or finishing touches. You can also vary the size of the peel. Have larger strips, or smaller grated peel to suit your needs.
Well worth the effort to make, this is a useful method to add to your baking repertoire.
- 2 lemons
- 225g caster sugar, plus extra for sprinkling
- 225ml water
- Rinse the lemons. 'Top and tail' the lemons and with a sharp paring knife vertically peel strips between the top and the tail. Very finely slice the peel.
- Place the peel into a small saucepan and cover with water. Over a medium heat, bring the water to a simmer and blanche the peel for about 10 minutes until it becomes a little translucent. Drain and set the peel aside.
- In the same pan, add the sugar and the 225ml of water. Once again heat until the sugar dissolves and you have a syrup. Add the peel and allow to simmer for about 15 minutes.
- Prepare a drying area by placing some baking parchment under a wire cooling rack. Drain the syrup and place the peel, equally spaced on the cooling rack. Sprinkle with caster sugar to coat thoroughly. Allow to cool and dry out completely.
- Store in an airtight container or use immediately.
For variation you can use orange or grapefruit peel. You can also vary the size of the peel by having larger slices, or grating the peel.
Source: The Contented Baker