Lemon recipe: Crystallised lemon peel

By Xanthe Clay Published: 4:37PM GMT 04 March 2010

Crystallised lemon flay Photo: CHRISTOPHER JONES

This is tasty to drop in chocolate and eat with after-dinner coffee. It can be a bit of a bitch to make, so save it for a stormy afternoon. The same process functions well with orange and grapefruit peel.

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The flay from 3 insensitive lemons (squeeze out the extract and save it for an additional recipe)

8oz/225g sugarine

Cut the flay in to in/5mm strips. Put it in a large vessel of water, move to the bring to bring to boil and cook for five minutes. Drain and repeat twice more. (Check that a throw of the lemon flay is right afar so soft that it will disintegrate afar to roughly zero when burnished in between finger and thumb. If it isnt, bring to bring to boil again until unequivocally soft.) Drain the flay and leave until the cool sufficient to handle. With a teaspoon, scratch and lift afar any surface still sticking to the inside of the peel. Try not to scratch afar the white pith.Put the sugarine in a small vessel with 8floz/225ml water. Heat gently, stirring until the sugarine is dissolved. Add the lemon peel, lift the feverishness and cook gently, basting and branch the ripened offspring often, until the liquid has marked down to 4 tbsp or so and the flay is translucent. Top up the H2O and keep simmering if the liquid reduces prior to the flay is ready. It will take a great hour and a half. Lay the flay on racks and dry overnight in a comfortable place, until the flay is only tacky. Dust the strips with caster sugarine and have use of in baking, or have petit fours by dipping one finish in melted dim chocolate. Leave to set and offer with coffee.