Candied Lemon Peel

Name: Candied Lemon Peel
Yield: Makes about 55 grams (1.9 oz)
Ingredients: 20 grams (1 tbsp) honey or glucose syrup, optional; 3 lemons, preferably Meyer lemons; 3 lemons, preferably Meyer lemons; 170 grams (½ c + 3½ tbsp) water; 10 grams (1½ tsp) fine sea salt; 110 grams (½ c + 2½ tsp) granulated sugar; 20 grams (1 tbsp) honey or glucose syrup, optional

Preparation info

Makes about
55 grams

Difficulty
Easy

Appears in

Bien Cuit

By Zachary Golper and Peter Kaminsky

Published 2015

About

Candying lemon peel is a four-day process, but it keeps for a long time, and you’ll find other uses for it—I promise. Try it in cakes, sorbets, ice cream, and salads.

Ingredients

3 lemons, preferably Meyer lemons
170 grams (½ c + 3½

Gluten-free
Vegan

Method

Directions

Using a vegetable peeler, peel the zest off the lemons in lengthwise strips. (Store the lemon flesh in the refrigerator for another use.) With a paring knife, scrape off any white pith from inside the strips of lemon peel.
Prepare a medium bowl of ice water. Bring 120