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Candied Meyer Lemon Peels with Dark Chocolate

Featured in the Honolulu Star-Advertiser on March 4, 2020.

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Ingredients:

Candied Meyer Lemon Peels with Dark Chocolate

  • 5 Meyer lemons
  • 1 cup honey
  • 3/4 cup sugar plus more for rolling
  • 1 cup water
  • 1 vanilla bean, split lengthwise or 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 8 ounces bittersweet chocolate, melted for dipping

Directions:

  1. Cut lemons lengthwise into quarters.
  2. Remove peel and pith (white portion); discard pith and reserve fruit for another use.
  3. Cut peels lengthwise into 1/4-inch strips.
  4. Place in pot; cover with water.
  5. Bring to a boil; drain.
  6. Repeat 2 more times to remove bitterness.
  7. In a medium pot, add honey, sugar and 1 cup water.
  8. Simmer over medium heat until sugar has dissolved, swirling pot to combine.
  9. Scrape seeds from bean; add bean, seeds, and salt to pot.
  10. Swirl pot; simmer for another 1 to 2 minutes.
  11. Add peels and swirl.
  12. Reduce heat to medium-low; gently simmer, uncovered, until syrup has thickened and peels are translucent, about 45 minutes.
  13. Drain peels, reserving syrup for lemonade, tea or another use.
  14. Roll peels in sugar, tapping off excess.
  15. Dry on cooling rack for 4 hours.
  16. Cover a baking sheet with parchment paper.
  17. Dip about an inch of each peel in chocolate.
  18. Lay on baking sheet to cool.
  19. Place in refrigerator for 5 to 10 minutes, then remove.
  20. Peels will keep at room temperature in an airtight container for 2 days or in the refrigerator for 2 weeks.

Makes about 2 cups.

Approximate Nutrient Analysis per oz serving:
130 calories, 6 g fat, 3.5 g saturated fat, 0 mg cholesterol, 40 mg sodium, 18 g carbohydrate, 2 g fiber, 13 g sugar, 1 g protein

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