Some months ago, I read a description of Meyer lemons. So appealing was the verbiage that when I saw Meyer lemons in my local grocery store in Vermont, I jumped at the opportunity to try them. After a brief web search, I decided to try making candied Meyer lemon rind and Meyer lemon syrup to go into Meyer lemonade.
Just finished up the candied rind. It is very nice…and a dead ringer for candied grapefruit peel, a classic Christmastime sweet of my childhood. Ha! Still, I’m thinking it is probably worth experimenting with candying different citrus peels, maybe combining them in a yeast bread, something like a stollen, but lighter. I wonder if the different peels would be different enough to be interesting.
Just another adventure in the kitchen.
Followup: I'll need to go back to the old time sugared peel recipe. With three times boiling and a closely watched syrup phase, it is more work, but the new fangled version turned damp and limp. The Meyer lemonade wasn't half bad, though.
Followup 2 Well, huh. After a day of exposure to open air, the short-cut, new version of candied lemon peel was almost as good as the labor-intensive old version. Time to re-think? Maybe so.