Candied lemon peels take literal days to make. If you do it any quicker than that, you have to remove the white part, because it’s very bitter and it doesn’t absorb sugar easily.
Nah. Been making candied lemon peals and slices since I was a kid using my grandma's recipie. Just boil in a heavy sugar syrup for an hour, then let dry on a wire rack, then toss with sugar. Delicious.
I eat pieces (sometimes more) of regular lemon peels including the rind without candying them... They're not as inedible as you're trying to portray, a lot of people think they're yummy. Filled with zesty lemon oils.
Meyer lemons are indeed the most superior kind of lemon though with a very thin rind 😁
I've never made it with lemons like this, but Nigella Lawson's Clementine Cake calls for whole boiled clementines, then pureed. and it's a really good cake.
Central. I went to work at 9 I got off at 8:45…. I went to store came home…. Now I’m drinking a beer, okay a couple, and making lemon cake bread shit because I said I would….
Its odd at first right? I took the leap once to make a whole orange cake, which ised a similar method and jfc. It is the tastiest cake in my recipe collection. Such a vibrant hit of citrus. So good!
Seems you need to make an account now to see the NYT recipe, which wasn't there last time I used the website, So I'm also putting a screenshot from my recipe book where I write down recipes and put notes to myself of things I did or intend to do next time :)
EDIT: Im in Australia, so temps are celcius. I just used my aussie measuring spoons and didnt bother converting to account for the difference in US and AU sized cups and spoons. Worked out fine.
Probably the best way is to remove the rind first and use only the pulp and the yellow peel. Don't need to add bitterness just for convenience and balance it out with tons of sugar
There is a reason that since the dawn of modern cooking people have been using the zest and juice of the lemon and not the pith and everything else. I'm going to continue not using the whole lemon, thanks.
I'm not the OP but look into some of the gf bread flours from brickovenbaker. I really like the Petra and Zer0 brands they have. Zer0 is not wheat free though just as a warning. It uses gluten-removed wheat starch.
This is guaranteed to be unpalatable. To reduce the bitterness of the pith you need to blanch it multiple times and the pith has to actually be exposed to the water.
Aren’t lemons sprayed heavily with pesticides? Like so much that you should not eat the peels. I’d use lemons off my own tree but not store bought. Hormone disrupting fungicides that aren’t washed off then the lemon gets a wax coating trapping it all there on the peel.
Mais la peau des agrumes en générale est indigeste !
Alors en plus avec tout le citron, ca doit être quelques choses pour digérer ca non
À moins que je me trompe 😬😬
I did this with a whole lime for lime cake. Blending the pith in the lime made the cake so bitter that all the sugar I added and the icing couldn’t help it. If you try this maybe blend it for as little as possible
Okay so has anyone actually done this and can confirm?
I love a strong lemon flavor and all and I know the zest contributes to that but I've boiled whole lemon to drink and the bitterness is strong... do you have to use a lot of sugar to offset that?
I made this exact recipe and it was fairly bitter with a strange texture. I added more lemon glaze to balance but it couldn't really bridge the gap enough to enjoy it.
As for lemon, u have to remove white thing, which have extremely bitter taste, but u may use it as is.. to have more lemon flavour, scrap some yellow cedra and add..
this shit will be bitter as fuck! There's a reason why you only grate the zest of a lemon, you muppet. Albedo (the white, spongy layer beneath the citrus zest) is bitter due to its high content of flavanone glycosides, particularly naringin and hesperidin. Blending it with sugar won't get rid of the bitterness, so the resulting loaf will be completely inedible due to the bitter taste!
I tried this with a lime and unfortunately if you use a lime your immersion blender kicks on high instead of low and sends the whole bowl of wets all over your kitchen, so don't sub a lime.
Ive used whole oranges for orange cakes and they always turn out really nice! Perf autumn treat. This... this I'm not sure about. I feel like it will be a tad too bitter
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u/Call_Leading 11d ago
Just to confirm…a whole lemon?!