The Meyer Lemons have been hanging around whole foods and The Brooklyn Kitchen for weeks and I decided it was a good day to make candied lemon peels. Save the fruit flesh for other uses.
Substitute any citrus peel.
Makes about 1 cup.
Meyer Lemon Peel: Candied
3 Meyer Lemons
2 cups sugar, plus extra for coating
2 cups water, plus more for pre boiling
Wash and dry the lemons. Cut off tops and bottoms of lemon and cut in half lengthise. Remove peel from flesh. There will be a considerable amount of white pith attached to this peel. Carefully scrape all of this white pith out with a spoon. Cut pith free peels into strips. Boil peels in an inch or two of water in a small pot for 15 minutes. Drain peels, rinse and set aside.
In the same pot, stir sugar and 2 cups water to dissolve and bring to a boil, Add lemon peels and simmer about 40 minutes or until translucent.
Remove peel from liquid and roll in sugar to coat. (Or leave sugar less and/or coat with dark chocolate) Set on rack on a baking sheet to dry. Dry over night or until no longer sticky.