Candied Meyer Lemon Peel

6 lemons
1 cup white sugar
3/4 cup water

There are a few different ways to remove the lemon peel off of a lemon. I juiced my lemons first, and then used a really sharp filet knife to “skin” the lemon like you would skin a piece of fish. Alternatively, you can use a vegetable peeler to remove the peel from the lemons in long strips. Either way you want to remove as much of the pith (white stuff) as possible. You should be able to see the small holes though the white. Cut the peel lengthwise into 1/8 inch wide strips.

In a sauce pan combine 3/4 cup sugar and 3/4 cup water together. 

Dissolve sugar and bring to a boil.

Add the lemon peel strips. 

Reduce heat and let simmer for 15-20 minutes or until translucent. 

Place the remaining 1/4 cup sugar in a shallow dish. 

Remove the peel from the saucepan using tongs or a slotted spoon. 

Coat each one in sugar and shake off excess sugar. 

Place lemon peels on wax or parchment paper to fully dry (maybe overnight). 

Once dry, store in either a mason jar or a ziplock bag.