Candying lemon slices and zest can be a fun addition to any of your baked goods. Delicious on cake, cupcakes or to create a lemon chocolate bar with a tantalizing pop of lemon flavor. Although completely edible, its really the pretty appearance that most people make these for. Prepare to pucker your lips for this candied lemon slices and zest recipe.
TIPS and TRICK: - Use a Potato peeler to get your strips nice and thin without getting any of the pith. Then cut into smaller strips. - After you are done candying the lemon strips, shape them around a stick to make them into a curly shape. - Keep the liquid syrup (when cooked till opaque) and add it to your buttercream recipes, cake or pancake batter, drizzle over your pancakes and waffles or add some to a nice hot cup of tea. If cooked till browned like shown in the images, create a lemon toffee with the left over liquid. Ingredients:
- Zest from 2 lemons - 1 cup water - 1 cup sugar Directions: - Wash your lemons - Then zest your lemons, being careful not to go to deep and get the whites as well. The white part of the lemon or the pith, is very bitter and is best left out. If you also wish to make lemon Tweels (strips of lemon peel, peel them now and slice into desired size) - Add water and sugar to a large sauce pan and bring to a simmer.
- Add in your lemon zest, slices and peels.
- Boil together for approximately 20 minutes. They will be done when they appear translucent. (If you prefer a darker finish, continue cooking until lightly browned like shown in the images)
- Remove strips to a cooling rack or a sheet of parchment paper, and shape them if desired. Then leave out to harden.
- Candied zest and peels can be kept in the fridge in a tightly covered container for several weeks.
Check out my You Tube Channel "Sweet and Savoury @sweetandsavoury22" to see how it was made or click the link below.
Whether its Sweet or Savoury, let it be made with love!
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