Citrus is a fascinating fruit, lemons, oranges, grapefruits, yuzu, sudachi and limes are all part of the same family. These fruits add to dishes the needed acidity to balance dishes, and annual consumption is estimated at over 100 million tons. I have seen many chefs using lemon skins but few explore other parts.
Here is how you do it: First remove the skin from the lemon in strips as wide as possible discarding the white pith. Place the first measure of sugar and lemon juice in a sauce pan and bring to a boil. Once the sugar has dissolved add the lemon peel and simmer for half a minute. Remove the lemon peel and place on a tray, sprinkle salt and the second measure of sugar and cure for one hour. Then rinse the salt mixture off the peel and store in an airtight container.
50g castor sugar super fine
25ml lemon juice
20g table salt
10g castor sugar super extra fine
Superfine sugar, also known as castor sugar, is white sugar that has been ground to a very fine grain. Because of its small grains superfine sugar dissolves more quickly than other types of sugar, so it is frequently used in cocktails and in candy and pastry recipes where large grains of sugar are undesirable, i.e. in meringue or mousse recipes. If you cannot find superfine sugar, you can easily make your own superfine sugar using just a food processor and granulated sugar.