When Meyer lemons are in season (November through the end of May), I try to make the most out of them – after all, they’re one of the most ambrosial citrus fruits out there, so it’s well worth making all kinds of dishes with them while you can.
While Meyer lemon juice finds its way into many of my recipes, it always breaks my heart to throw away the peels. Making Limoncello or making these candied peels is a great way not to waste any part of the gorgeous fruit!
These superbly aromatic candied peels can be used in cakes or scones, as a garnish on top of a mousse, as a topping for gelato (or even Greek yogurt!)… or just as a nibble.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.