Candied Lemon Peel

Whenever I juice a lemon, I place the used lemon half in a container in the freezer for later. When I have enough, I make my own candied lemon peel. It is delicious as a small tid-bit served with coffee or tea. I also use the peel in cakes or a piece pushed onto a biscuit before baking.

I use the recipe in my prime go to recipe book, "Cook's Companion" by Stephanie Alexander. I call this my bible for the kitchen. It takes a few days for the peel to dry but is so worth the process and makes a wonderful gift attractively packaged in a jar with ribbon.