http://www.chefsteps.com/activities/cured-lemon-peel for full recipe and more
This technique produces lemon peel with a vibrant, authentic taste that can be used in both sweet and savory preparations. Producers who create the highest-quality lemon oil carefully carve the flesh out of the fruit and preserve the albedo and rind without allowing it to come into contact with the fruit's acidic juice. That's because acid in the fruit juice rapidly degrades the peel, and yields a lower quality oil with diluted flavor. In that tradition, we meticulously remove all the juicy pulp from the lemon, then cure it in salt and sugar, conserving the peel's natural oils and yielding a soft, smooth texture.
This simple recipe works for any citrus (try grapefruit!), and is extremely versatile. We love it on proteins like fish and chicken, but we've also paired it with nuts, sorbet, and even cookie dough.
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