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1.
Halve the lemons and squeeze out the juice. Set the juice aside and use it elsewhere (for example for this recipe).
2.
Place the lemon peels in a large pot and cover with water. Bring to a boil, reduce the heat and simmer for about 10 minutes.
3.
Drain the water and return the peels to the pot. Cover again with water and bring to a boil. Reduce the heat again and simmer for 20 minutes, until the peels are soft.
4.
Drain the water and let the peels cool. Then cut the peel halves into two slices. Use a paring knife to carefully remove remaining pulp and as much of the white pith as possible.
5.
Then place the peels together with 400g sugar and 400ml water in a pot and bring to a boil.
6.
Once the water boils, reduce the heat and simmer, half covered, for 30 minutes.
7.
If the peels are to be used for baking, fill the peels including the syrup into clean, airtight jars and store in the refrigerator.
8.
If the peels are to be eaten as is, drain the syrup (reserve it and use it for sweetening). Cut the peel pieces into thin strips and toss in a shallow bowl with raw cane sugar.
9.
Lay the peel pieces on a rack and place on a large baking sheet in the oven. Bake at 50°C for 30 minutes and then let dry for another 30 minutes at room temperature.
10.
Store the dried peels in an airtight container in the refrigerator for up to one month.
