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Monday, August 27, 2012

The "new" cherry on top

In an upcoming cupcake order, I have been asked to do some kind of lemon combo for one of the cupcakes (the other will be German chocolate). The chocolate should be a cinch, but I've been mulling over what to do for the lemon...I still haven't decided. What I have decided is that I want to do something decorative on top - like a candied lemon peel. In any recipe, the concept is always the same: simmer peels in sugar water mixture, drain and dry on a cooling rack, and sprinkle with sugar. This can easily be done with any fruit! Give it a try with this easy recipe.

Candied Lemon Peel
Bon Appetit, December 2009


  • 3 large lemons
  • 4 cups water
  • 4 cups sugar plus additional for sprinkling
  1. Place rack on rimmed baking sheet. Cut 1/4 inch off top and bottom of each lemon. Score each lemon lengthwise in quarters, cutting just through peel (not into flesh). Carefully pull off each peel quarter in 1 piece. Cut each quarter lengthwise into 1/4-inch-wide strips. Cook peel in large saucepan of boiling water 15 minutes, stirring occasionally. Drain peel; rinse well and drain again.
  2. Bring 4 cups water and 4 cups sugar to boil in heavy large saucepan, stirring to dissolve sugar completely. Add drained lemon peel to saucepan. Reduce heat to medium-low and simmer until lemon peel is very soft and looks translucent, about 40 minutes.
  3. Using fork, transfer lemon peel, 2 or 3 strips at a time, to prepared rack. Separate strips and arrange crosswise on rack. Let peel drain 15 minutes. Sprinkle peel generously with additional sugar. Turn strips over and sprinkle second side generously with sugar. Let dry uncovered overnight. DO AHEAD Candied lemon peel can be made up to 1 week ahead. Cover and refrigerate.
Happy baking!

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