Ingredients
1 cup lemon rind, peeled thin, avoiding the white pith
3/4 cup granulated sugar
Directions
Mix the lemon rind and sugar together in a bowl, cover, and let sit at least 8 hours and up to 24 hours, stirring occasionally, until a syrup forms. Strain the syrup into a jar and store in the fridge. Keep the leftover lemon peel if you like: it’s quite similar to candied citrus in texture.
Notes
Yes! The first time I tried making oleo saccharum ages ago it failed. No syrup formed—it was just damp sugar coating dry lemon peel. I used Meyer lemon this time, but I think the key was using a Y peeler—it did a great job of removing the peel without any pith. Next time I make this I’ll add the weight of the rind and sugar in grams, but I thought volume was a safer place for me to start. I took a more educated guess at the ratio and this one seemed to work just fine.
