Wash the lemons and cut wide strips of peel from them with a swivel peeler. Remove the pith from the peel with the tip of a knife. Square up the peel with a knife and cut the rind into julienne. Cover the peel with cold water, bring to the boil and strain. Once again, cover with cold water and repeat the blanching process five times to remove the bitterness from the citrus peel.
Place the softened peel in a wide-based pan and cover with sugar syrup. Bring to a simmer over a low heat and continue to cook for 45 minutes to 1 hour until the peel is translucent. Remove the peel from the pan, place onto a wire rack in a single layer and cover with a cloth. Store in a cool place and allow to dry for a few days. The peel can be rolled in sugar or dipped in chocolate and served as petits fours.
© 2005 Liam Tomlin. All rights reserved.