For candied citrus peel: 2 lemons 1 orange 2-3/4 cups sugar 3 cups water
For lemon pots: 8 egg yolks 1-1/3 cups sugar 1 teaspoon lemon zest 1 cup fresh lemon juice 2-1/2 cups cream
Directions
For candied citrus peel: Cut strips of rind from lemons and orange with a potato peeler. Cut away rough edges and slice into very thin strips.
Bring a small saucepan of water to a boil and drop peels into it. As soon as water returns to a boil, remove peels. Refill pan with water and repeat this step.
Refill saucepan with 3 cups water and 2-1/4 cups of sugar and bring to a boil. Reduce heat to a simmer and add peel. Simmer for 1 hour.
Add remaining sugar to a baking sheet and add drained peel, tossing to coat peel with sugar.
For lemon pots: Preheat oven to 325 degrees F.
In a medium bowl, whisk together eggs, yolks and sugar. Whisk in lemon juice and cream. Pour mixture through a strainer and add zest.
Pour mixture into ramekins and place them in a baking pan. Add enough hot water to come halfway up sides of ramekins. Bake for 45 minutes. Remove from baking pan and let cool.
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