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Candied Lemon Peel

Sunday With Marlena Spieler

Citrus and sugar, what can go wrong. Our friends Dennis &  Mary shared with us their  bounty of Meyer lemons from their garden. There is nothing quite like using produce so fresh and well cared for. We made ginger lemon concentrate with the juice and the peel was used to make Marlena’s Pomerantzen. Marlena says in her cookbook, that this candied peel is a specialty among Jews especially of German origin. This in an easy recipe and also feels that we did not waste any part of the lemon, except the pith and seeds of course.

Lemon – 4 to 6

sugar – 2 cups

Water- 4 cups

• After we juiced the lemons, we scooped the pith of with a spoon. Or you can wait to do that after you boil in water
• In a pan, pour about 3 cups of cold water and add the peel.
• Let it simmer for about 30 minutes. This will help take the bitterness out if any.
• Drain the water completely and add rest of the water and  1 cup of sugar.
• Add the lemon peel after the sugar has completely melted and simmer for an hour
• Strain the lemon peel and arrange it on a baking sheet
• When it cools down a little, toss in the remaining sugar, such that each peel is coated with sugar.
• Store in a zip loc back in your refrigerator.

While we were planning to satisfy our sweet tooth with a few after dinner, we ended up using a few in a White bean salad with Spicy dressing. This is yet another one of Marlena’s recipes.

Eileen and Mel have more of Marlena’s recipe, so make sure you drop in there as well.