Description
Homemade candied lemon peel delights citrus enthusiasts with its sweet and tangy profile. Italian culinary traditions shine through this simple yet elegant confection that provides a delightful treat for dessert lovers.
Ingredients
Scale
Main Ingredients:
- 2 large lemons (Sorrento lemons recommended)
- 100 grams (3.5 ounces) granulated sugar
- 50 milliliters (1.7 fluid ounces) water
Flavorings:
- 2 cloves or 4 crushed cardamom pods
Coating:
- 75 grams (2.6 ounces) caster sugar
Instructions
- Thoroughly cleanse lemons using warm soapy water, especially if non-organic. Slice lemons in half and extract juice, reserving for later use.
- Using a metal spoon, meticulously remove inner membranes while preserving white pith. Slice peels into uniform 14-inch wide strips.
- Submerge peel strips in water and boil for 5 minutes. Drain completely. Repeat boiling process two additional times with fresh water to eliminate bitter notes.
- Create syrup by gently heating water and sugar until fully dissolved. Incorporate optional spices like cloves or cardamom and a tablespoon of reserved lemon juice.
- Immerse peels into prepared syrup, simmering approximately 45 minutes until translucent. Monitor syrup’s consistency as it gradually thickens.
- Carefully separate peels from syrup, reserving liquid for alternative culinary applications like dessert toppings or beverage enhancements.
- Position candied strips on parchment-lined drying rack. Allow to air dry for 24 hours in cool, undisturbed environment.
- Optional: Delicately roll dried peels in fine caster sugar for enhanced texture and presentation.
- Transfer completed candied lemon peels into hermetic container. Properly stored, they maintain quality for six months. Consider decorative packaging for gifting purposes.
Notes
- Citrus Selection Choose lemons with thick, unblemished peels for the best candied results, avoiding fruits with soft spots or discoloration.
- Bitterness Reduction Boiling the peels multiple times is crucial for removing harsh, bitter flavors, creating a smoother, more palatable candied treat.
- Sugar Syrup Precision Maintain a low, steady heat when cooking peels in syrup to prevent burning and ensure even, glossy coating without crystallization.
- Versatile Preservation Candied lemon peels can be chopped into baking recipes, used as cocktail garnishes, or dipped in dark chocolate for gourmet gifts.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Snacks, Desserts
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 83
- Sugar: 24g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg