Candied Lemon Peel
- 1 lemon (99 grams)
- ¾ cup (180 grams) water
- 1¼ cups (250 grams) granulated sugar, divided
- Peel lemon, and slice peel into ¼-inch-thick strips.
- 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.
- 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.
- Line a rimmed baking sheet with parchment paper.
- 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/
3.5.3226