Candied lemon peel recipe

This is one of my favorite recipes for a winter sweet treats. I had lots of lemons this winter and was looking for an easy way to store them for future use.

So I froze the juice and used the peel to make a candied lemon peel. All you need is sugar, water and of course, a lemon peel ( I am using a lemon Meyer one and just love how thin and fragrant the skin is).

 Here is how I made it:

 

1. Clean your lemons with warm water and wipe them dry. Cut in half horizontally and juice them, using citrus juicer. Strain the juice through fine mesh colander and pour into prepared ice cube trays. Save the peel.

 

2. Cut the half lemon peel into quarters. With a flexible knife, remove the inner white lining and discard it. Cut the lemon peel into long skinny strips. Pack it in the prepared measuring cup (I am using 2-cup measuring cup as a measure) .

3. Heat 4 cups of water until it boils. Add 2 cups packed lemon peel, reduce the heat and cook about 5 to 7 minutes. Remove the peel with a slotted spoon and set aside.

4. Add 4 cups of sugar to the water, increase the heat and cook until the sugar dissolve, constantly stirring. Add the peel, boil about 1-2 minutes, then reduce the heat to medium low and cook for about 40 minutes, stirring from time to time.

5. Remove the peel out of the syrup with a slotted spoon and transfer it on to prepared cookies trays lined with a parchment paper.

6. Let it air dry for a couple of days. I am tossing mine from time to time to make sure it will dry well. If it feels dry enough, it's time to store it.

I am using a glass jar with a vacuum seal and storing my candied peel in the refrigerator. The leftover syrup can be used also so I just sealed it in jars and put it the refrigerator.

 

Recipe and photos by Tanya agardencottage

Coffee cake Citrus Delight

Spring is coming so lets add some nice moments to our lives!

Baking is one of life's little pleasures for me so I'd like to share this recipe with you. I am always pleased making this coffee cake, that's why I named it Citrus Delight. Some believe that food is carrying the energy of the cook so make it with love!

You need:

For the dough:

150 g butter, softened

2 egg yolks

1 cup sugar

1 1/2 cups of flour

1 teaspoon baking powder

zest of 1 large orange

For the topping:

1 lemon with the seeds removed and finely chopped

1/2 cup walnuts, chopped

2 egg whites

1/2 cup sugar

1. Separate egg yolks from egg whites. Put egg whites to the refrigerator until ready to use. Mix the 2 egg yolks and 1 cup sugar until thoroughly mixed. Add orange zest.

Add softened butter and baking powder.

Mix well, cover and refrigerate overnight.

Make a lemon-walnut mixture: mix finally chopped lemon and walnuts and refrigerate until ready to use.

Whisk together chilled egg whites and 1/2 cup sugar until foamy. Refrigerate until ready to use.

Preheat oven to 170'C. Remove the dough from the refrigerator 30 minutes before baking. Spray a rectangular baking dish with a cooking spray and spread the dough evenly with your fingers.

Spread the lemon-walnut mixture evenly on top of dough. Spread egg whites & sugar over lemon-walnut mixture.

Bake at 170'C for about 25 minutes in the middle of the rack. Then move it to the top rack for 5 more minutes. Do not over bake, it should be moist and soft.

Slice your Citrus Delight. It smells wonderful, tastes great and is ready to be served!

Recipe by Yana (YanArt)

Translated by Tanya (Socksandmittens)