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