Lemon sugar and candied peels

Strip cut the peel off of an organic lemon, leaving some of the fruit on the rind.

Slice the fruit, remove the seeds and set aside.

Lay the peels in a bowl with fine cane sugar.

Squeeze some juice over the top.

Cover with more sugar and smooth flat. Cover with a salad plate, not plastic wrap.

Let sit in a cool cupboard for three or four days.

Separate the peels from the sugar and slice thinly.

Store wrapped in wax or butcher paper, never a plastic bag.

Stir up the sugar and store in a tightly sealed plastic container.


Great for sprinkling on top of sugar cookies, sweet breads and scones.