Lemon Peel – candied and roasted
If you’re looking for the Roasted Lemon Peel Recipe, I’ve moved it over here. Sorry for any inconvenience.
I use lots of lemons. Lemon Bars. Lemon Ice Cream. Lemon cookies. Lemon water. Lemonade Ice Cream Pie with Gingerbread Crust. Lemon Cloud Tart with Salted Caramel Sauce. And, it occurs to me as I juice the lemons that something could be done with all those peels rather than just throwing them in the green waste.
Thus, “Lemon Peel – candied and roasted: Candied Lemon Peel and Roasted Lemon Peel Powder.” I thought I would try these and see if it really is better to use all those peels. And, both of these recipes turned out great! Put your peels to good use!
Candied Citrus Peel has been around for a long time. And, after making it I would say that it is the original gummy bear. It was fun to make something so old-fashioned and homey. The process of making the candy was long and time consuming, not difficult, but it took two days to complete. The candy can be nibbled on its own, dipped in chocolate for a pretty presentation, or added to something else, like scones, cheesecake, ice cream, or gingerbread.
Here’s how I made the Candied Lemon Peel (there are other ways to make candied citrus peel, and some are easier, but I thought I would go with the trusted source of Irma Rombauer). Check below the recipe for detailed pictures.
Candied Lemon Peel Recipe
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- 6 lemons
- 2 cups sugar divided use
- ¾ cup water
- Peel 6 lemons (don’t worry about taking the pith off, that will be done later) and place the peel in a saucepan. Cover with water, bring to a boil, lower the heat and simmer for 30 minutes. Drain, and cover with fresh water, and simmer again until tender. Drain. Refresh the peel under cold water. Scrape away any remaining pith using a spoon. Cut the peel into strips.
- Combine 1 cup sugar and ¾ cup water in a large saucepan. Stir over low heat until the sugar dissolves, and add the peel and cook gently over low heat until most of the syrup is absorbed. Cover and let stand overnight.
- Heat over low heat, and simmer again, then let cool slightly.
- Spread several layers of paper towels on a counter and spread 1 cup sugar over the towels. Roll the peel in the sugar until well coated. Transfer the peel to a sheet of waxed paper and let air dry for at least 1 hour.
Candied peel can be stored between layers of waxed paper in an airtight container in the refrigerator for up to 4 months.