Candied Lemon Peel

So sweet, so lemony, just like candy, and the perfect addition to so many European Christmas bakes! I can't believe it took me this long to post candied peel, but I also was still getting the hand of it these last couple years. But now I think I've finally got it down! So prepare to make some Stollen, or Julekake, Lebkuchen cookies, Panettone, or whatever your heart desires! The recipe here, and helpful pictures of the process are below:

Rachel's Foodventures recipes that use candied peel:

German Stollen

German Lebkuchen

Italian Panettone Buns

Norwegian Julekake

This is a small batch recipe and it can easily be doubled!

Ingredients:

• 3 lemons

• 1 1/2 cups white sugar (300 g)

• 2 cups of water (450 mL), and more for boiling

Directions:

1. Prep the lemons, see the pictures below for guidance. Cut the tips off the ends of the lemons. The cut though the peel, 4-5 times around the lemon, and carefully peel off the lemon peel. Juice the leftover lemons if you'd like!

2. Then use a spoon to scrape excess pith/fibrous bits off the inside of the lemon peels, and chop off any extra pith at the ends of the lemon peels (see pictures below).

3. Chop the lemon peel into about 1/4 inch / 6 mm squares.

4. Add the peel pieces with water to a saucepan.

5. Bring to a rolling boil, boil for 30 seconds, and strain.

6. Add the peel back to the saucepan, cover with water, and bring to a boil again for 30 seconds, and strain. These boiling steps help remove the bitterness.

7. Next, add the sugar and about 2 cup (450 mL) water to the saucepan. Heat on medium heat, stirring constantly, as the sugar dissolves.

8. Once the sugar dissolves, add the peel in, and bring to a boil.

9. As soon as it boils, reduce the heat to low and simmer 60-90 minutes. Stir every 10 minutes, or so.

10. Note: For the 60-90 minutes, the simmering syrup should have little bubbles rising to the top and be giving off steam. Don't bring it back to a boil.

11. As it simmers, the peel should look more clear/translucent, and the syrup will reduce by about 50% and thicken.

12. Strain the peel, you can keep the syrup to use as a sweetener for desserts or drinks.

13. Once strained, spread on a parchment lined sheet and let cool/dry at room temperature for 8-16 hours.

14. Once dried, store the peel in an airtight container in the refrigerator up to 1 month, or in the freezer up to 3 months.

The ingredients you need (plus water)

First remove the end, which makes it easier to get the peel off cleanly.

Then cut 4-5 slices along the length of the lemon and peel it like this.

All peeled! I recommend juicing the lemons so they aren't wasted.

Now we gotta deal with the pith.

Use a spoon to scrape excess fibers and pith off the inside of the lemon peels.

A peel before (left) and after (right) removing excess pith.

And trim off any pithy ends of each peel.

Then slice the peels and dice them.

All prepped! Now we can start the cooking.

Add the peel to water in a pan.

Bring to a boil for 30 seconds.

And strain.

Add back to the pot with fresh water.

Bring to a second boil for 30 seconds.

And strain! These boiling steps help reduce the bitterness.

Add sugar and water to a saucepan. Start heating while stirring.

The sugar is dissolved, time for the peel!

Add the peel.

And bring to a boil before reducing to a simmer for 60-90 minutes.

After simmering 60 minutes. It's almost ready!

After 90 minutes. The peel looks more translucent and lots of the water has evaporated. It's ready!

Strain, You can save the syrup!

Spread evenly on paper to dry. I was also drying candied orange peel.

Before drying.

After drying. It will still be a little sticky.

So pretty!

The original recipe is from: https://toriavey.com/how-to-make-candied-lemon-peels/