Candied Lemon Peel
 
Makes about ½ cup
Ingredients
  • 1 lemon (99 grams)
  • ¾ cup (180 grams) water
  • 1¼ cups (250 grams) granulated sugar, divided
Instructions
  1. Peel lemon, and slice peel into ¼-inch-thick strips.
  2. In a small saucepan, bring peel and water to cover by 1 inch to a boil over medium heat. Boil for 15 minutes. Drain, and rinse with cold water.
  3. In same pan, bring ¾ cup (180 grams) water and ¾ cup (150 grams) sugar to a boil over medium heat. Add peel. Reduce heat to medium-low, and simmer until peel is softened, 25 to 30 minutes. Drain.
  4. Line a rimmed baking sheet with parchment paper.
  5. Toss peel with remaining ½ cup (100 grams) sugar, and place on prepared pan. Let stand until dry, 1 to 2 days. Freeze in an airtight container for up to 2 months.
Recipe by Bake from Scratch at https://bakefromscratch.com/norwegian-julekake/