CANDIED LEMON PEEL
This is a good way to use up lemon rind and it goes good with coffee or on cake. It really does taste like candy, and you can do this to ANY citrus fruit. If you use oranges you can add brandy, cloves or other spices the mixture. Chop it up and put it in cookies, or just eat it by itself.
Provided by StevenRN
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 15
Number Of Ingredients 3
Steps:
- Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
- Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
- Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.
Nutrition Facts : Calories 107.5 calories, Carbohydrate 29 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 4.4 mg, Sugar 26.6 g
CANDIED LEMON SLICES
These tart treats go perfectly with Lemon Crepes and make beautiful garnishes for our Meyer-Lemon and Coconut Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 dozen
Number Of Ingredients 2
Steps:
- Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
- Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
- Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
- Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Lemon slices can be stored in an airtight container at room temperature up to 1 day.
CANDIED CITRUS PEEL
Candied orange and lemon peel will keep for 6-8 weeks in an airtight container. Chop and add to fruitcakes, muffins or other treats
Provided by Mary Cadogan
Categories Treat
Time 2h15m
Yield Makes about 300g
Number Of Ingredients 3
Steps:
- Cut the fruit into 8 wedges, then cut out the flesh, leaving about 5mm thickness of peel and pith. Cut each wedge into 3-4 strips.
- Put the peel in a pan and cover with cold water. Bring to the boil, then simmer for 5 mins. Drain, return to the pan and re-cover with fresh water. Bring to the boil, then simmer for 30 mins.
- Set a sieve over a bowl and drain the peel, reserving the cooking water. Add 100g sugar to each 100ml water you have. Pour into a pan and gently heat, stirring to dissolve the sugar. Add the peel and simmer for 30 mins until the peel is translucent and soft. Leave to cool in the syrup, then remove with a slotted spoon and arrange in 1 layer on a wire rack set over a baking sheet. Put in the oven at the lowest setting for 30 mins to dry.
- Sprinkle a layer of sugar over a sheet of baking parchment. Toss the strips of peel in the sugar, a few at a time, then spread out and leave for 1 hr or so to air-dry.
- Pack the peel into an airtight storage jar or rigid container lined with baking parchment. Will keep for 6-8 weeks in a cool, dry place.
- To make into a delicious gift, melt the chocolate in a small bowl. Dip the candied orange peel into the chocolate to half-coat them, shaking off the excess. Put them on baking parchment to set, then pack into small cellophane bags tied with ribbon or pretty kitchen string.
Nutrition Facts : Calories 82 calories, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein
CANDIED LEMON RIND
These treats are perfect dessert toppers. A pinch of baking soda in the blanching water helps speed the process by softening the peels and eliminating their bitterness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Line an 11-by-17-inch baking pan with parchment paper; place a cooling rack on top; set aside. Cut each lemon in half, and scrape out pulp. Roughly chop the pulp; set aside. Cut the rind lengthwise into 1/4-inch-wide strips.
- Fill a medium saucepan halfway with water. Bring to a boil over medium heat. Add baking soda and lemon rind; simmer gently for 5 minutes. Drain, and rinse under cold water.
- In a medium saucepan, combine 2 1/2 cups sugar and 2 cups water; bring to a boil over medium-high heat. Stir until sugar has completely dissolved, about 5 minutes. Add lemon rind. Simmer 30 minutes.
- Meanwhile, bring 2 1/2 cups sugar and 2 cups water to a simmer in another saucepan. Stir until sugar dissolves. Using a slotted spoon, transfer rind from first pot into second pot; simmer rind until translucent, about 1 hour. Remove from syrup, transfer to cooling rack set over baking sheet. When rind is cool but tacky to the touch, about 10 minutes, roll rinds in remaining 1/4 cup sugar. Store in an airtight container up to 1 month.
CRYSTALLIZED LEMONS
I have made these many time's for my lemon meringue pie and they complement it very well. The lemons aren't too sharp or too sweet.
Provided by jordan gibson
Time 30m
Yield Makes 30 strands
Number Of Ingredients 0
Steps:
- Use a zester to remove the rind from lemons in long strands, or alternatively, use a vegetable peeler to remove skin. Or you can cut around the lemon to get a spring like effect.
- Line a baking tray or a plate with baking paper and sprinkle on some granulated sugar. Then set aside, ready for placing the lemons on.
- Add the lemons, water and sugar into a saucepan and place over a medium heat, stirring, until all of the sugar has dissolved. Bring it to the boil and reduce the heat and simmer for 10 minutes.
- Remove the pan from the heat and use a fork to scrape out the lemon zest onto the baking tray or plate lined with baking paper and sugar. Spread the lemons evenly and turn them over so that they get an even coating of sugar.
- Leave to stand for 5 minutes and then they will be ready to use.
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- Do this step if you want to blanch the slices: Set up a bowl of ice water. Heat water in a medium pan until boiling and then remove it from the heat. Add the lemon slices and stir for 1 minute and drain. Immediately, place the slices in the ice bath for 30 seconds and drain.
- In a wide bottomed pot, add the sugar and water and heat until the sugar is dissolves.Add the lemon slices and poach until translucent. Be patient, this can take 25-45 minutes depending on how thin you sliced it.
- Lay them out on a silcone or parchment lined baking sheet. Let them dry overnight or alternatively, bake the chips at 200°F turning them over occasionally. Bake them for about an hour or until they start to stiffen up. Let them cool.
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- Wash and dry the lemons. Using a very sharp knife, slice them as thin as possible, removing the seeds as you go. If you have a mandolin, this will get your slices very thin and even.
- In a wide pot or deep, wide pan, add the water and the sugar. Stirring frequently, bring to a boil. Once all the sugar has dissolved, reduce heat to low and simmer. Add the lemon slices and keep the spread out in the simple syrup.
- Simmer the lemon slices for about an hour, unil the rind and pith start to turn translucent. Once translucent, remove them from the syrup onto a parchment lined sheet pan
- You can air dry the lemons for about 24-48 hours, flipping them over halfway through but they will still remain sticky to the touch. Another option is to set your oven as low as possible and let the lemons dry in the oven, which will result in less sticky candied lemons. Check them and flip them frequently so they don’t burn. If they begin to get dark or turn brown, remove them from the oven. They will require a good 1-2 hours in the oven to fully dry.
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