Piel de limón confitada y rodajas de limón deshidratadas

Ingredientes

• Lemons
• 2 c. Water
• 1 1/2 c. Sugar, plus extra for finishing
• Lemons, as many as your heart desires

Preparación

1. 1

   --- [i]To Make the Candied Lemon Peels[/i] ---

2. 2

   To peel the lemons, cut off the thick ends on both sides of your lemon. Make a lengthwise slice and gently remove the peel from the lemon, keeping it in one piece if possible. Flatten your peel on the counter and use a spoon to gently scrape away the bitter pith from the peel.

3. 3

   Slice the peel into approximately 1/2 inch wide strips.

4. 4

   Boil the peel in a pan filled with an inch or two of water for approximately 15 minutes to remove the bitterness. Drain.

5. 5

   Stir the sugar and the water in a medium saucepan on medium high heat until dissolved. Add the lemon slices and simmer covered for 40 minutes.

6. 6

   Lift the peels out with a fork or slotted spoon and let cool on a wire rack.

7. 7

   Once cooled, roll the peels in granulated sugar or dip in melted chocolate.

8. 8

   --- [i]To make the dried lemon slices[/i] ---

9. 9

   Slice your lemons into paper thin rounds. To make it easier, you can put them in the fridge for a few hours before slicing.

10. 10

    Place them on a wire cooling rack, then place this on a baking sheet. Bake at 170F for 4 hours, flipping every hour or so. Once the time is up, turn off the oven and let them sit in the oven overnight to firm up. Store in an airtight container.