zoom Martha Collison's candied lemon peel

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Martha Collison's candied lemon peel

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Martha Collison's candied lemon peel

    • Preparation time: 20 minutes + drying time
    • Total time: 20 minutes + drying time

    Ingredients

    1 unwaxed lemon
    50g caster sugar
    1 tbsp granulated sugar
     

    Method

    1. Use a vegetable peeler to peel long strips of zest from the lemon and then use a sharp knife to slice it into very thin strips. Line a baking tray with baking parchment.

    2. Place the sugar, 4 tbsp of water and the juice of ½ the lemon into a small saucepan and heat gently, stirring until the sugar has dissolved. Once clear, add the lemon zest and simmer for 10 minutes or until the zest is translucent. Remove the peel from the syrup and leave to dry out on the prepared tray.

    3. Toss the cool candied lemon in the granulated sugar, then use as a decoration, for example in my mini rose & lemon cakes.  

    Your recipe note

    Edit your recipe note

    Cook's tipYou can follow the same method here to candy your favourite citrus peels; try with limes, grapefruits or oranges. 

    Comments

    Average user rating

    0 stars

    Glossary