Candied Lemon Rind
One of the best ways to incorporate the flavor of lemons, or any other citrus fruit for that matter, is to utilize the zest.
Yield
6 servingsPrep
5 minCook
45 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
lemons
|
|
| 1 | pound |
sugar
plus extra as needed |
|
| 1 | pint |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
lemons
|
|
| 453.6 | g |
sugar
plus extra as needed |
|
| 473 | ml |
water
|
*
|
Directions
Cut the lemons in half from end to end and scrape out the pulp. Use it to make lemonade or sidecars, (see recipe below). Cut the lemon rinds into half inch strips. Place them in a saucepan, cover with water and bring to a boil. Drain, add new water and boil them three more times, changing the water after each boil. This softens them and eliminates the bitterness in the pith. Mix the sugar with the pint of water, bring to a boil, add the lemon rinds, return to a boil, and then simmer until the rinds are soft, 30 to 45 minutes. Cool the rinds in the syrup. When cool, drain the syrup and spread the rinds out on a baking sheet. Sprinkle with more sugar and allow them to dry and cool to room temperature.
