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Candied Lemon Peel
March 29, 2009

I didn't have a problem at all with this recipe, and the lemon simple syrup that is left over is wonderful for lemon drop cocktails! In fact, I'm now using this recipe for making the syrup and not the other way around! Anyway, I prefer my candied peel to be dry and crunchy. So I leave it out in the air for a few days before storing it in an airtight container. While "curing", I shake the peels around a few times, to help separate them and keep them from turning into big blobs of candy. Once they're fully dry, they don't stick together unless they get damp. I also don't store mine in the refrigerator, but in the cupboard. Some people complained of bitterness. It is probably more to do with the lemons themselves and not with the recipe. The Meyer lemons I used are too thin-peeled to really get all of the pith off, and they came out fine. I just tried one more method for getting the peel in thin strips, without the rind. I used a citrus peeler (mine is attached to my zester, but if your zester doesn't have a peeler attached, you want the kind that bartenders use). I peeled the lemon in one long thin strip, spiraling around the lemon. If you have a spiral of peel left over, you can use your fingernail to peel it off. Make sure you chop the strips up a little bit, so that they don't get hopelessly tangled during the boiling process. I only chopped my pile into thirds, which is enough to keep most of the strips fairly long (if you want it that way) without tangling.

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