Ingredients
4 lemons
6 tablespoons sugar
6 black peppercorns
1/2 vanilla bean, split lengthwise
Method
Sources
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RecipeNLG
dataset
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Gathered
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Enameled Dutch oven for braising, bread baking, stewing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Black matte enamel interior — superior browning and self-basting lid
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Enameled Dutch oven for braising, bread baking, stewing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Black matte enamel interior — superior browning and self-basting lid
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Using vegetable peeler, remove peel (yellow part only) from lemons in long strips. Squeeze 6 tablespoons juice from lemons. Blanch peel in small saucepan of boiling water 10 seconds; drain. Repeat twice. Place reserved 6 tablespoons lemon juice, sugar, and peppercorns in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil, stirring to dissolve sugar. Add peel, reduce heat to low, and simmer gently until tender and partly translucent, about 12 minutes. Cool lemon peel in syrup. DO AHEAD: