Crystallized Lemons Food

CANDIED LEMON SLICES

Steps:

• Wash and dry the lemons. Using a very sharp knife, slice them as thin as possible, removing the seeds as you go. If you have a mandolin, this will get your slices very thin and even.
• In a wide pot or deep, wide pan, add the water and the sugar. Stirring frequently, bring to a boil. Once all the sugar has dissolved, reduce heat to low and simmer. Add the lemon slices and keep the spread out in the simple syrup.
• Simmer the lemon slices for about an hour, unil the rind and pith start to turn translucent. Once translucent, remove them from the syrup onto a parchment lined sheet pan
• You can air dry the lemons for about 24-48 hours, flipping them over halfway through but they will still remain sticky to the touch. Another option is to set your oven as low as possible and let the lemons dry in the oven, which will result in less sticky candied lemons. Check them and flip them frequently so they don't burn. If they begin to get dark or turn brown, remove them from the oven. They will require a good 1-2 hours in the oven to fully dry.
• Once finished, you can use your candied lemons as a garnish for desserts, or simply eat them plain. The syrup may be saved and used to flavor drinks, or discarded.

CRYSTALLIZED LEMONS

Steps:

• Use a zester to remove the rind from lemons in long strands, or alternatively, use a vegetable peeler to remove skin. Or you can cut around the lemon to get a spring like effect.
• Line a baking tray or a plate with baking paper and sprinkle on some granulated sugar. Then set aside, ready for placing the lemons on.
• Add the lemons, water and sugar into a saucepan and place over a medium heat, stirring, until all of the sugar has dissolved. Bring it to the boil and reduce the heat and simmer for 10 minutes.
• Remove the pan from the heat and use a fork to scrape out the lemon zest onto the baking tray or plate lined with baking paper and sugar. Spread the lemons evenly and turn them over so that they get an even coating of sugar.
• Leave to stand for 5 minutes and then they will be ready to use.

CANDIED CITRUS PEEL

Steps:

• Cut the fruit into 8 wedges, then cut out the flesh, leaving about 5mm thickness of peel and pith. Cut each wedge into 3-4 strips.
• Put the peel in a pan and cover with cold water. Bring to the boil, then simmer for 5 mins. Drain, return to the pan and re-cover with fresh water. Bring to the boil, then simmer for 30 mins.
• Set a sieve over a bowl and drain the peel, reserving the cooking water. Add 100g sugar to each 100ml water you have. Pour into a pan and gently heat, stirring to dissolve the sugar. Add the peel and simmer for 30 mins until the peel is translucent and soft. Leave to cool in the syrup, then remove with a slotted spoon and arrange in 1 layer on a wire rack set over a baking sheet. Put in the oven at the lowest setting for 30 mins to dry.
• Sprinkle a layer of sugar over a sheet of baking parchment. Toss the strips of peel in the sugar, a few at a time, then spread out and leave for 1 hr or so to air-dry.
• Pack the peel into an airtight storage jar or rigid container lined with baking parchment. Will keep for 6-8 weeks in a cool, dry place.
• To make into a delicious gift, melt the chocolate in a small bowl. Dip the candied orange peel into the chocolate to half-coat them, shaking off the excess. Put them on baking parchment to set, then pack into small cellophane bags tied with ribbon or pretty kitchen string.