CANDIED LEMON PEEL RECIPES
CANDIED LEMON PEEL RECIPE: HOW TO MAKE IT
This old-fashioned candied lemon peel can also be used a garnish for other desserts. The sweet-tart taste is delightful.—Betty Slivon, Sun City, Arizona
Provided by Taste of Home
Categories Desserts
Total Time 02 hours 35 minutes
Prep Time 01 hours 45 minutes
Cook Time 50 minutes
Yield 1 pound.
Number Of Ingredients 6
Steps:
- With a sharp knife, score each lemon, cutting peel into four wedge-shaped sections. Loosen and remove peel with a spoon (save fruit for another use)., Place peel in a large heavy saucepan and cover with cold water., Bring to a boil. Cover and cook for 30 minutes. Drain and repeat. Cool for 5 minutes. Carefully scrape off excess pulp from peel. Cut the peel into 1/4-in. strips., In another saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Add lemon strips. Bring to a boil. Reduce the heat; simmer, uncovered, for 50-60 minutes or until peels are transparent, stirring occasionally., Using a slotted spoon, transfer strips to wire racks placed over a baking pan. Let stand for 1 hour. Sprinkle superfine sugar into an ungreased 15x10x1-in. pan. Sprinkle strips over sugar; toss to coat. Let stand for 8 hours or overnight, tossing occasionally., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip one end of each strip into chocolate mixture; place on waxed paper until set. Store in an airtight container for up to 2 weeks.
Nutrition Facts : Calories 96 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 4mg sodium, CarbohydrateContent 19g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 0 protein.
CANDIED LEMON PEEL RECIPE | MYRECIPES
Provided by MyRecipes
Total Time 2 hours 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 16 servings (serving size: 1 tablespoon)
Number Of Ingredients 3
Steps:
- Carefully remove rind from lemons using a vegetable peeler, making sure to avoid white pithy part of the rind. Cut rind into 1 x 1/8–inch-thick strips.
- Combine 1 cup sugar and 1 cup water in a medium microwave-safe bowl. Microwave at HIGH 2 minutes; stir in lemon rind. Microwave at HIGH 3 minutes, stirring every minute.
- Spread remaining 1/2 cup sugar on a parchment-lined baking sheet. Using a fork, remove lemon peel from sugar syrup; add to sugar on baking sheet, and toss well. Spread rind in a single layer on baking sheet; let stand at room temperature until dry. Remove peel from sugar, and store in an airtight container. Discard remaining sugar.
Nutrition Facts : Calories 27 calories, CarbohydrateContent 7.7 g, FiberContent 0.6 g, ProteinContent 0.2 g
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- Roll peel pieces, a few at a time, in remaining sugar. Let dry on wire rack several hours. Store in airtight container.
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- Add the fruit rinds to a large saucepan and cover with water. Make sure they are totally submerged – a plate can help to weigh them down.
- Bring everything to the boil, then reduce to a simmer and cook for 30 minutes, or until the rinds are just starting to soften.
- Drain and set the fruit aside to cool. Once cooled, use a spoon to remove any remaining flesh or white pith from the peel and discard.
- In a medium saucepan, combine the caster sugar with 250ml of water and bring to a simmer over a medium heat, until the sugar is dissolved and the liquid is gently bubbling.
- Add the rinds, stir to combine, then reduce the heat to low and simmer for 25 minutes, or until the rinds are soft and translucent. Then take the pan off the heat and leave to cool in the syrup.
- Preheat the oven to the lowest setting. Using tongs, transfer the rinds to a wire rack set over a baking tray, then place in the oven for 1 to 2 hours, so they dry out but are still malleable.
- Remove from the oven and toss in a little caster sugar. Store in an airtight container in the fridge and chop as needed. It’ll last for up to six weeks in the fridge.
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