Thought I'd share
Nov. 30th, 2009 19:57![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
torquillI scored a few lemons this weekend, so I'm making candied lemon peel and juicing them for.... something. Maybe lemon meringue or some other lemon custard, maybe lemon curd. I really want to pair it with vanilla -- they're that sort of lemon -- so we'll see.
Meanwhile, have my easy-peasy refrigerator candied lemon peel recipe. It turns out a very flavorful result. :)
Take an arbitrary number of lemons. Wash them, then zest them carefully with a sharp knife so that you get no white pith on the peel... I mean none. If you have to have a teensy layer of it, okay, but if you eliminate it totally that's best. You can shave it off the inside of the peel after you've taken it off the lemon, if necessary.
Take a small bowl which you can live without for a little while. Lay the peel in the bowl in layers, alternating with enough white sugar to just cover it. Cover the bowl with plastic wrap and place it in the refrigerator for at least ten days. Start checking it by pulling out pieces and looking at them in strong light; when they turn translucent all the way through, they're done. It may take up to two and a half weeks depending on the lemons.
Spread the pieces of peel on a baking sheet and dry them. It can be done in a warm room, in a dehydrator set to fan only, or in an oven on the lowest setting. When they are no longer sticky, put them in a plastic bag with a little extra sugar. After a day or so, shake them up so that any stickiness that returns gets coated with sugar. Repeat for two to three days, then put them in an airtight container for storage.
I've also used it to candy thinly-sliced ginger with very good results.
Meanwhile, have my easy-peasy refrigerator candied lemon peel recipe. It turns out a very flavorful result. :)
Take an arbitrary number of lemons. Wash them, then zest them carefully with a sharp knife so that you get no white pith on the peel... I mean none. If you have to have a teensy layer of it, okay, but if you eliminate it totally that's best. You can shave it off the inside of the peel after you've taken it off the lemon, if necessary.
Take a small bowl which you can live without for a little while. Lay the peel in the bowl in layers, alternating with enough white sugar to just cover it. Cover the bowl with plastic wrap and place it in the refrigerator for at least ten days. Start checking it by pulling out pieces and looking at them in strong light; when they turn translucent all the way through, they're done. It may take up to two and a half weeks depending on the lemons.
Spread the pieces of peel on a baking sheet and dry them. It can be done in a warm room, in a dehydrator set to fan only, or in an oven on the lowest setting. When they are no longer sticky, put them in a plastic bag with a little extra sugar. After a day or so, shake them up so that any stickiness that returns gets coated with sugar. Repeat for two to three days, then put them in an airtight container for storage.
I've also used it to candy thinly-sliced ginger with very good results.