Lemon Syrup and Lemon Bread Recipe

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Ingredients for Lemon Bread 

4-5 Lemons (depending on how much lemon syrup you want…recipe below)

1 cup sugar

Lemon peels (I let mine sit in the fridge overnight before using them in the bread)

2 cups self-rising flour (or if you’re like me I use 2/3 cup self-rising, 1 cup coconut flour…..you can also add spelt flour instead of self-rising if you are looking for a health kick)

I used water to moisten since I end up adding not only the lemon peels but lemon syrup, but you can add coconut milk (or almond milk or soy or regular….you get the idea….I give the basics and let you tailor the recipe to YOU)

I know this is annoying but I add in the lemon syrup to taste…the reason why is each batch will have either more of a lemon taste or less….meaning again you can  modify it to your liking

As you will see below (you can read why down yonder) I also added the whole kit n caboodle of lemon peel mush into the lemon bread which turned out to caramelize on top of and all through the bread and also was a zest of “ohlala” to bite into a piece of lemon peel here and there.

Mix all in a bowl – I’m no Betty Crocker so you can either do dry ingredients first and then wet or all together. Personally in all my awesomeness in the kitchen I’ve never found doing wet and dry separately does anything but maybe make it a little prettier (personally I’d rather it taste good than look good but hey I’m no Julia Child either.) Bake for 30-40 mins at 325*

LEMON SYRUP/CANDIED LEMON PEELS

Depending on how much syrup you want (for more add more lemons)…for mine I used 5 lemons and I wish I’d have used more (or had bigger lemons)

In a sauce pan boil enough water to cover all the peels…..once it is boiling add in a cup of sugar and allow it all to boil for 5 mins. After 5 mins lower to a simmer and cook for 1hr (I cooked mine for 2, but I’m lazy and I like my peels tender.)

You can either dry off (I didn’t, but I’ll tell you why you should) your peels or once the water is drained place them directly in a handful of sugar to coat the peels; I let mine sit in the fridge overnight.

As to why you should dry off the peels before placing them in the sugar: Mine became a gooey, nasty mess and needless to say weren’t edible as candied peels. However the gooey mess made an EXCELLENT addition to the lemon bread giving it a caramelized topping as it baked (even mistakes turn into wonderful accidents if you are brave enough to PLAY with your food)

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