Lemon peel is the whole part of the lemon minus the actual juicy flesh. That means it includes both the outer skin and the ...

The lemon peels are boiled to remove the bitterness from the pith, then are simmered in simple syrup to sweeten them up. Once they’re dried and set, the result is a sweet and tangy candied peel ...

Think beyond lemon zest and juice. From chewy blondies to a zippy vinaigrette, these recipes show you how to cook and bake ...

The white layer underneath lemon peel, called the pith, is very bitter. When peeling a lemon, you’ll inevitably take off a small layer of pith with the skin. Blanching the lemon peel before ...

Peel the lemons, taking care to cut as little of the white pith as possible. Place the lemon peel into a large jar with a tight lid – I prefer a kilner style jar. Pour the vodka on top of the ...

Set aside the remaining lemon. Place the peel in a saucepan ... thin-skinned lemons that give easily when squeezed so that the pith is not too thick. Fondant icing sugar has glucose syrup added ...