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Candied leftover lemon peel

Adapted from 'Cooking with Scraps' Lindsey-Jean Heard
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs

Ingredients

  • at least 2 leftover lemons (or lemons you'll use for something else)
  • 200 grams caster sugar

Tools

  • Sharp small knife or speed peeler
  • Saucepan
  • Scales
  • Sieve/colander
  • Cooling rack
  • Greaseproof paper
  • Storage jar or box

Instructions

  • If using whole lemons: use a speed peeler or a small sharp knife peel the rind off and place the lemons in the fridge for another dish
  • If using lemons you've squeezed for something, it'll be a little harder but totally fine - you'll just need to take a little more time
  • Place the peels in a medium sized saucepan and pour in cold water until the pan is nearly full. Put on to boil & boil for 2 minutes then drain and repeat twice. This is how you'll get rid of the bitterness and make the peels tender
  • After the third boil and sieve, leave the hot peels until they are cool to the touch.
  • Mix 150g of sugar and 175 ml water in the saucepan
  • Slowly bring to the boil and stir occasionally to dissolve the sugar
  • When the sugar is dissolved add the peels and turn the heat to medium
  • Simmer until the peels become translucent - anything between 60 and 90 minutes
  • Don't stir the peels! Every 15 minutes you can gently push the peels under the surface
  • Check the peels to make sure that they are simmering. You might need to turn the heat up and down to keep an even simmer
  • When the peels are translucent, get your cooling rack and place some baking paper underneath to catch the drips
  • Using tongs or a slotted spoon, gently place the peels on the cooling rack to dry - not all bunched up, in separate pieces. Let the syrup drip off the peels back into the saucepan before placing on the rack

The next day

  • When the peels are dry, add 25grams of sugar to a clean bowl and toss the peels to coat. Use more if the peels aren't fully covered
  • Take your airtight container and put a thin layer of sugar at the bottom and add some peels, trying to keep them from touching

Storage

  • The peels will keep for up to 2 months in the pot