Candied Lemon Rind

Cut lemons into thin slices, approximately 1/4-inch in thickness, and carefully remove the pulp. Next, cut the lemon slices into long strips by halving them.

Boil a small amount of water in a pan, then add the lemon peels to the boiling liquid. Remove the water from the heat and discard it, repeating this process three times as mentioned in the Editor's Note. After draining the water for the third time, set the lemon peels aside.

Combine 2 cups of fresh water with 2 cups of sugar in a pan. Bring the mixture to a boil, stirring constantly until the sugar dissolves. Reduce the heat to a low simmer and gently add the citrus peels into the mixture, allowing them to cook until the white pith becomes translucent. Store the cooked peels in a sweet syrup, refrigerating them to keep them soft.

As an alternative, you can strain the cooked peels from the syrup and allow them to air-dry. Once dry, toss the candied peels in additional sugar before storing them in an airtight container at room temperature.