Ingredients
- For Candied Lemon Peel Garnish:
- 1 (10 oz.) jar lemon curd
- 1 (3.3 oz.) box white chocolate pudding, prepared
- 2 1/2 cups freshly whipped cream, divided
- 2 loaves prepared pound cakes, cubed
- 1 lemon, washed well
- 2 1/2 cups sugar, divided
Preparation
Step 1
Start Candied Lemon Peel first by using a vegetable peeler to remove the peel from the lemon. Being sure to avoid as much of the white pith as possible. Cut strips into thinner strips. Save lemon for another use.
In a small saucepan place the peels and 2 cups water. Bring to a boil. Drain off water and repeat the process two more times for a total of three. Remove peels from the pan.
To the same pan over medium high heat, add two cups water and two cups sugar. Whisk until sugar is dissolved. Add peels back into pan and bring mixture to a boil. Reduce heat to low and continue to cook until the peels are tender and translucent (approximately 10 minutes). Remove peels from mixture and allow to cool.
In a medium mixing bowl add remaining ½ cup sugar and add lemon peels. Toss to coat. Remove peels and shake off any excess sugar. Store in an airtight container for up to 3 weeks