Ingredients for making candied lemon peels
- Lemon (large) 10 pieces or 400 grams of crusts
- Sugar 600 grams for syrup and 80 grams for sprinkling
- Purified water 300 milliliters for syrup and how much is needed for soaking
- Citric acid 10 grams diluted in 1 teaspoon of purified water
- Main IngredientsLemon, Sugar
- Serving 1 serving
- World Cuisine
Paper kitchen towels, Knife, Cutting board, Deep pan (capacity 5 liters), Colander, Stove, Measuring cup (for water), Kitchen scales, Wooden kitchen spatula, Teaspoon, Baking tray, Metal grate (from the oven), Plate, Bags with ribbons (for a gift)
Making candied lemon peels:
Step 1: prepare the lemons.
We take the right amount of lemons, rinse them thoroughly under cold running water from any kind of pollution and dry with paper kitchen towels.
Then cut each citrus into 4 parts and remove the skin from them, leaving on it both a yellow and a white layer of the skin.
Step 2: soak lemon peels.
Then we shift the lemon peels into a deep pan, fill with purified cold water so that the liquid completely covers them, and soak for 3 to 4 days, wherein 2 - 3 times per day we change water to a new one - fresh! Thus we get rid of the bitter taste that is inherent in citrus zest.
Step 3: boil lemon peels.
After that, we throw off the peel in a colander and rinse. Then dip it with paper towels, put on a cutting board, cut into strips or cubes thick up to 1 centimeter, transfer them to a deep pan, fill with purified water and put on medium heat.
After boiling the liquid, cook citrus peels 10 - 15 minutesstirring occasionally with a wooden kitchen spatula.
Step 4: boil lemon peels in syrup - stage one.
After the required time, we again discard the cooked crusts in a colander, leave it on it 5 - 7 minutesto glass the remaining liquid, and transfer to a dry deep pan.
We pour in 300 milliliters of water there, pour in sugar intended for cooking syrup, put a container of food on medium heat and begin to stir them with a spatula.
At first, it might seem that everything will start to burn, but after a few minutes the soaked skins will pour a lot of juice, the sugar will begin to melt and as a result the pan will be filled with aromatic syrup.
We are not far from the stove! About 5 to 10 minutes the main liquid will evaporate. As soon as this happens, turn off the stove and allow the crusts, as well as the syrup to cool.
Step 5: boil lemon peels in syrup - stage two.
Then again put the pan with the crusts on medium heat. Add citric acid diluted in a teaspoon of purified water to it.
Mix everything to a homogeneous consistency and bring the remaining syrup to a boil. Boil the liquid until almost complete evaporation. This process will take approximately 10 - 15 minutes. In the meantime, take a baking sheet and put a metal wire rack on it.
Step 6: bring the dish to full readiness.
When, while stirring the crusts, very little liquid remains at the bottom of the pan, use a kitchen towel to remove it from the stove, pour the candied fruit along with the syrup into a colander and leave it on it 6 - 7 minutes.
After some time, spread the slightly sticky lemon peels on a metal grate and for 2 - 3 minutes we give the opportunity to dry a little and completely cool.
After that, sprinkle them with the remaining sugar and leave at room temperature for couple of hours, during this time they will almost dry out, but in the middle they will remain soft. therefore In 2 hours the pan should be rearranged in a well-ventilated, dry place and stand candied fruit in it for one week.
Step 7: serve candied lemon peels.
Candied lemon peels are served at room temperature. They are laid out on dessert vases and served on the table as sweets. Very often, such caramelized crusts of citruses are used to decorate cakes, soufflés, pies, pastries or added to dough for muffins, as well as biscuits. Enjoy it!
Enjoy your meal!
- if you do not want to wait until the lemon peels are soaked, they can be poured with plenty of water and boiled for 10 - 15 minutes. This procedure should be repeated 3-4 times, constantly changing the water to clean, while the last two times in the pan should be added a little salt (half a teaspoon) so that the skin does not boil. The crusts prepared in this way are no longer necessary to boil, just fill them with sugar and follow the further instructions of the recipe;
- if desired, the syrup can not be poured, but used to impregnate biscuits or other sweet flour products;
- if you are going to use candied lemon for baking, it is better to soak them in a small amount of cognac, Amaretto or another drink before that. From this, the citrus peels will become soft and acquire a pleasant aroma;
- candied fruit can be stored in boxes lined with paper, or in clean glass jars, previously covered with a linen napkin. Also, the storage area should be dry, cool and well ventilated;
- to sprinkle sugar instead of sugar, you can use powdered sugar;
- in the same way you can cook candied fruits from the peels of other citruses.