Candied Lemon Peel

Directions

1. With a sharp knife, trim off both ends of lemon and cut into four wedge-shaped sections. Loosen and remove peel with a spoon (save fruit for another use).
2. Place peel in a large heavy saucepan and cover with cold water, bring to a boil. Cover and cook for 30 minutes. Cool for 5 minutes, carefully scrape off excess pulp from peel. Cut the peel into 1/4-in. strips.
3. In another saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Add lemon strips, bring to a boil. Reduce the heat; simmer, uncovered, until peels are transparent, 50-55 minutes, stirring occasionally.
4. Using a slotted spoon, transfer strips to wire racks placed over a baking pan. Let stand for 1 hour. Sprinkle superfine sugar into an ungreased baking sheet. Sprinkle strips over sugar; toss to coat. Let stand for 8 hours or overnight, tossing occasionally. Store in an airtight container.