Candied Lemon Peel
- 3 large lemons washed
- 1 cup granulated sugar plus more for dredging
- ½ cup water
- Melted chocolate if desired for dipping
- Trim about ¼ inch off both ends of each lemon. Working with one lemon at a time, make a slit in the rind from the top to the bottom. With a small, sharp knife, cut around the circumference of the lemon flesh, separate the peel from the fruit. Reserve fruit for another use.
- Cut the rind in half, and flattening slightly on a cutting board, cut into thin strips—approximately ¼ inch wide. Repeat with remaining lemons.
- Place strips in a bowl, and cover with cold water. Cover, and allow to sit in refrigerator overnight.
- Drain strips and in a small pot, place the strips and cover with fresh water. Bring to a boil. Remove from heat and drain. Place the strips in a bowl.
- In the same pot, place the 1 cup sugar and water and stir until blended. Bring to a boil until the sugar dissolves.
- Add the strips into the sugar syrup, and simmer on medium heat until soft and glazed. This should take about 5-10 minutes. You will see the strips straighten. Remove from heat.
- Have a plate of extra sugar ready, and using two forks, gently remove strips from sugar syrup and roll in sugar. Place the sugared strips on a wax paper lined sheet pan to dry.
- If desired, the strips can be dipped halfway in melted chocolate once they have dried.
Makes approximately 40 strips