One of our go-to baking tricks is using crystallized fruit in our baking. This lemon peel is bright and citrusy, and we love the pop it adds to bites of dessert. Dice it and use it as an addition to apple pies, muffins, cookies and in cakes and or add in strips while poaching summer fruits. This lemon peel works in more savory dishes too, and I use it in my skillet cornbread recipe, in biscuits, and to flavor sugar (throw sugar and a couple of peels in a food processor to make lemon sugar), which can then be used to infuse your baking throughout.
Straight out of the town of Ain el Kabou, Lebanon, at the foot of Mount Sannine, family-run company Mymouné has been producing its award-winning artisanal fruit specialties for 30 years. Started by two sisters during the Lebanese Civil War as an effort to support their home village, the company makes all of its products completely by hand. We love that these candied lemon peels are made using traditional methods, with absolutely no artificial colors or preservatives—just the pure, vibrant flavors of the Middle East.
Net Weight: 150 grams
Ingredients: Lemon peels, sugar
Place of Origin: Lebanon