CANDIED LEMON PEEL
This is a good way to use up lemon rind and it goes good with coffee or on cake. It really does taste like candy, and you can do this to ANY citrus fruit. If you use oranges you can add brandy, cloves or other spices the mixture. Chop it up and put it in cookies, or just eat it by itself.
Provided by StevenRN
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 15
Number Of Ingredients 3
Steps:
- Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
- Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
- Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.
Nutrition Facts : Calories 107.5 calories, Carbohydrate 29 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 4.4 mg, Sugar 26.6 g
LIMONCELLO AND CANDIED LEMON PEEL
Served cold this is a refreshing after dinner drink...and the candied lemon peel is a bonus.
Provided by Malinda Coletta
Categories Cocktails
Number Of Ingredients 4
Steps:
- 1. Peel strips of zest from lemons using a vegetable peeler; reserve lemons for another use. Put zest and grain alcohol in an airtight container; let stand at room temperature at least 2 days (or up to 1 week).
- 2. 2 days to one week later. Stir together sugar and the hot water until sugar is dissolved; let cool. Stir sugar mixture into grain alcohol mixture; refrigerate in an airtight container 1 day
- 3. Pour through a large sieve into a decanters or bottles, keep zest if making candied lemon peel.
- 4. Candied Lemon Peel Leftover lemon peel from Limoncello 2 cups of sugar - plus more to dust with In medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Remove from heat, and let zest cool in syrup. Drain zest, and place on wire rack so excess syrup can drip away, then roll or dust in sugar.
LIMONCELLO TIRAMISU
We love everything about this wonderful dessert-from the light lemon flavor and creamy Mascarpone to the crunchy, crushed macaroon on top. We think you'll enjoy it too.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat. Stir in limoncello; set aside., For lemon curd, in another saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice and zest. Cool to room temperature without stirring., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold cheese and whipped cream into lemon curd., Arrange a third of the ladyfingers on the bottom of a 9-in. springform pan. Drizzle with a third of the syrup; spread with a third of the filling. Repeat layers twice. Cover and refrigerate overnight. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Sprinkle with cookies.
Nutrition Facts : Calories 396 calories, Fat 20g fat (11g saturated fat), Cholesterol 128mg cholesterol, Sodium 57mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 0 fiber), Protein 4g protein.
LIMONCELLO TORTA
Steps:
- For the candied lemon peel: Cut the lemons into wheels about 1/4-inch-thick and remove the peel from the fruit, keeping the peels intact. Cut the peels in half into long strips. Bring 4 cups cold water and the lemon peels to a boil in a small saucepot. As soon as the peels come to a boil, drain the water from the peels. Repeat this process three times with fresh cold water to remove the bitterness from the peels. Drain the peels and set them aside.
- Combine the granulated sugar with 2 cups water in a small saucepot to make a simple syrup. Bring the syrup to a boil, stirring to dissolve the sugar. Reduce the heat to low and stir in the lemon peels. Simmer the peels until the white pith is translucent, about 40 minutes. Cool the peels in the syrup and then drain, saving the syrup for another purpose (lemon simple syrup is great in a lemon drop martini). Lay the peels on a mesh cooling rack to dry, about 2 hours. Store them packed in granulated sugar in an airtight container at room temperature.
- For the lemon curd: Remove the zest from the lemons (without the bitter white pith) with a carrot peeler. Pulse the zest with the granulated sugar in a food processor until the zest has been finely minced into the sugar. Cream the butter with the sugar and zest at medium speed in a stand mixer fitted with the whisk attachment. Crack the eggs into a small bowl to ensure there are no shells, then add the eggs one at a time to the mixer until combined. Add the lemon juice and salt and blend until combined. Place the mixture into a medium saucepot. Cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd is ready when it reaches 170 degrees F. Transfer the lemon curd to a metal bowl and cool the bowl in an ice water bath, then cover with plastic wrap pressed against its surface and refrigerate until ready to use.
- For the limoncello dip: Bring the limoncello and 2 cups water to a simmer in a medium saucepot set over medium heat. Allow the mixture to simmer for 4 minutes to cook off the alcohol in the limoncello. Remove the mixture from the heat and allow it to cool.
- For the ricotta filling: Add the ricotta, confectioners' sugar, lemon zest and limoncello to a bowl. Mix to combine. Set aside at room temperature.
- For the whipped cream topping: Whip the cream and granulated sugar together in a stand mixer fitted with a whisk attachment. Whisk until soft peaks are formed, then hold for the assembly of the torta. Refrigerate until ready to use.
- Dip the ladyfingers halfway into the limoncello dip and line a 9-by-13-inch pan with the soaked ladyfingers. Once the bottom is covered, spread the ricotta mixture over the top evenly with an offset spatula. Place a second row of dipped ladyfingers on top of the ricotta mixture. Spread the lemon curd on top of the ladyfingers with the spatula. Place the third and final layer of dipped ladyfingers on top of the lemon curd. Spread the whipped cream topping over the ladyfingers. Refrigerate overnight. Serve well chilled, garnishing slices with candied lemon peel.
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