Candied Meyer Lemon Peel

If you are lucky enough to have a meyer lemon tree or maybe just a great friend, who has a meyer lemon tree, then you can make these yummy confections!  They really just glisten so beautifully and they are the crown atop all your summer citrus and fruit desserts. Place them on cupcakes, sorbet, lemon pie, or even dip in bittersweet chocolate.  There are so many uses and great to just have on hand.

As Always,
ENJOY!

INGREDIENTS

• 3 medium Meyer lemons, preferably organic, rinsed and dried
• 3 1/4 cups sugar, preferably organic, plus more for coating
• 3/4 teaspoon cream of tartar

DIRECTIONS

1. Halve lemons crosswise and juice, if desired, reserving juice for another use. Cut each half into 4 equal pieces. Using a small sharp knife, remove the flesh from skin; if flesh has not been juiced, reserve for another use. Cut skin (pith and peel) into 1/2-inch pieces; set aside.
2. Fill a large saucepan with water and bring to a boil over high heat; reduce to a simmer and add lemon skin; let cook until skin offers no resistance when chewed, about 45 minutes. Drain and set aside.
3. Fill a large saucepan with 3 1/4 cups water. Add sugar and cream of tartar. Place over medium high heat and cook until sugar has dissolved. Add lemon skin to saucepan and bring to a simmer; let cook, stirring occasionally, until mixture reaches 230 degrees on a candy thermometer, 50 to 55 minutes.
4. Drain lemon skin and place on a wire rack set over a parchment paper-lined rimmed baking sheet; let dry until less sticky, about 2 days. Gently toss in sugar to coat. Store in an airtight container in a cool dry place; do not refrigerate.