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Martha Collison's candied lemon peel
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1 unwaxed lemon
50g caster sugar
1 tbsp granulated sugar
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.
Cook's tipYou can follow the same method here to candy your favourite citrus peels; try with limes, grapefruits or oranges.
This recipe was first published in March 2018.