Candied lemon peels: a recipe for cooking at home, how to make it fast

This unusual, refined, tasty and fragrant dessert will decorate any table. Candied candied fruits, made from simple lemon peels according to the recipe, have a light, tangy bitterness and refreshing sourness. They are reminiscent of warm, sunny summer days and will easily cheer you up on frosty winter evenings. They are used as a separate delicacy or decorate cakes, sweet pastries, ice cream.

What is the benefit of this delicacy

Candied fruits retain many of the he alth benefits of fresh lemon peel. This is a high-calorie product, which contains a lot of glucose, micro and macro elements (iron, potassium, phosphorus, magnesium) and substances useful for the human body.They also have a high content of vitamins C, B1, B2, A, and PP.

Required Ingredients

In order to make excellent candied fruits, choose ripe, firm lemons with thick skins. For sprinkling, instead of sugar, you can use powdered sugar. But with the syrup left after cooking, you can soak the biscuits - this will give them a special taste.

Ingredients:

lemons (large) - 10 pieces (400 grams of peel should come out);
sugar - 600 grams (for making syrup);
sugar - 90 grams (for sprinkling candied fruit);
water - 400 milliliters;
citric acid - 8-10 grams.

Preparatory work

Fruits are well washed, dried with paper or cloth towels. After they are cut into 4 parts and with the help of a sharp knife, the skin is carefully removed, and together with a white bitter film.

It is important to do this without leaving the pulp on the peel.

Step-by-step process of making candied fruits

Cooking candied fruits at home is not difficult, but housewives need to be patient and follow the recipe step by step.

Preparing and soaking lemon peels

Before starting the cooking process, the crusts must be soaked and prepared.

Step by step for cooking:

The lemon peel is transferred to a large saucepan and poured with cold water - it should completely cover the skins. Soak them for 3-4 days. It is important to change the water to fresh 2-3 times during the day. This technique will help get rid of the bitterness inherent in lemon peels.
After soaking, the peels are poured into a colander and washed with clean running water.
Then dried with paper towels and placed on a cutting board.
The crusts are cut into strips up to 1 centimeter thick or cubes with a side of 1 centimeter.
Then transfer to a large saucepan, pour cold water and place over medium heat.
Bringing to a boil, boil the crusts for 10-15 minutes, stirring with a wooden spatula.

Cook preparations in syrup

Now the lemon peel goes through the second stage of preparation, which consists in boiling in syrup.

Step by step for cooking:

The boiled crusts are laid out in a colander and left for 10 minutes to glass the liquid, and then poured into a deep pan.
350 milliliters of water are poured into them and sugar is poured. The workpiece is again placed on medium heat and constantly stirred with a spatula.
Don't be afraid that the crusts will burn - in a few minutes they will release juice and the sugar will start to melt.
Simmer fragrant citrus syrup for 10 minutes until most of the liquid has evaporated. Then the syrup is removed from the heat and left to cool.
After the workpiece has cooled down, it is again put on medium heat and citric acid dissolved in a spoonful of water is added there. Then everything is mixed and the liquid is brought to a boil.
Now boil the mass until almost complete evaporation of the liquid. It takes about 15 minutes in time.

Bring the dish to readiness

Now a metal grid with medium-sized cells is placed on a baking sheet and proceed to the final stage of candied fruit preparation.

Step by step for cooking:

Remove the pot with the workpiece from the stove, pour all the contents into a colander and leave for 5-7 minutes.
After that, the still sticky lemon peels are laid out on a wire rack, allowed to dry slightly and cool for a few minutes.
Then they are generously sprinkled with the remaining sugar and left for 2-3 hours at room temperature. This will allow the candied fruit to dry on the outside and remain soft on the inside.
Now comes the last step in cooking - put the baking sheet with candied fruits in a dry, ventilated and warm place where the candied fruits reach the condition within 1 week.

Microwave Recipe

You can also make candied fruits in the microwave. Lemon peel is cut into strips and boiled in syrup. After spread in a colander so that they drain, cover the plate with parchment and put in the microwave. Turn on the grill mode and dry in 3 sets for 15 minutes. And it is important to ensure that they do not burn.

Rules and terms of storage

They are stored in tin or cardboard boxes, the bottom is pre-lined with paper. It can also be stored in clean glass jars, closed with a lid or covered with a cloth napkin. Put them in a dark, dry and cool, periodically ventilated place, an ordinary home pantry will do.