Candied Meyer Lemon Peels
Candied citrus peels are easy to make and are a fabulous ingredient to add to all sorts of baked goods, including cookies, cakes, muffins and breads. Grapefruits, lemons, oranges and limes can all be candied -- each one creating its own flavor profile.
*Makes 2/3 cup
*Makes 2/3 cup
Ingredients
- 4 medium-sized Meyer lemons
- about 1 cup water
- about ¾ cup granulated sugar
- granulated sugar or chocolate to coat candied peels, optional
Instructions
- Remove the skin from lemons using a vegetable peeler, trying not to go too deep -- you don't want too much of the white pith.
- Place the peels in a small- to medium-sized saucepan and add enough water to cover the peels by about an inch. Place over high heat and bring to a boil. Immediately drain the peels and repeat this process one more time.
- Return the peels to the pan, and this time add about 1 cup of water (just enough to cover the peels by about an inch again) and the sugar. Return the pan to the stove and keep them at a low simmer for about 1½ hours. You'll notice the peels will become translucent and the liquid will be a very sweet lemon syrup. The sugar preserves the natural flavor of the peels.
- Let the peels cool in the syrup. The candied citrus peels should be stored in the syrup, covered and refrigerated. They should keep for about 3 weeks.
- When you're ready to use them, drain them on a rack on top of a baking sheet for an hour or so to remove excess syrup.
- When you're ready to use them, drain them on a rack on top of a baking sheet for an hour or so to remove excess syrup.
- Now you can finely chop the peels to use in recipes. Or you can place them in a bowl with granulated sugar to coat them. Or why not dip them in chocolate?
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