candied lemon peel
a recipe by
Rose Mary Mogan
Sauk Village, IL
I created the candied lemon peel to use as a garnish for my 3 Layer Lemon Cheese Cake. I try to use everything,& simply hated to throw out the lemons after I had squeezed them,& I used the zest of some of them, but the ones that I did not zest, those are the ones I candied. These are great to use as a garnish, in cakes or cookies, & you can even dip them in chocolate once they are candied. Add a little decorators sugar, & watch how they glisten, & liven up your dessert.This is a simple recipe of combining equal parts of sugar & water, then cooking for about 30 minutes. It's So simple.
Ingredients For candied lemon peel
2 lglemons sliced thinly
1 1/2 cgranulated sugar
1 1/2 cwater
decorators sugar for garnish if desired
How To Make candied lemon peel
1Slice lemons into thin slices. I used lemons after I had gotten the juice out. Made them candied to avoid throwing them away. But you can use whole lemon slices.
2Create a simple syrup by Combining equal parts water & sugar in a medium size sauce pan. Place over low heat, then stir till sugar has dissolved.
3Bring liquid to a boil, then add the lemon slices and cook over medium high heat, stirring occassionally to prevent sticking till mixture becomes syrupy and candied about 30 to 35 minutes.
4Use as a garnish on or in cakes and cookies, and you can also dip them in melted chocolate to have as a dissert. Or package and give away to a friend. To liven the fruit sprinkle with white or colored decorators sugar, then place on top of your dessert.
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