Excess candied lemon rind

[RuthWells]

I have extra candied lemon rind I'd like to store for future use. Can it be frozen, or is room-temp airtight the best way to go? How long should it hold up? And finally, how do y'all use it, other than as a garnish?

TIA.

[Tweety69bird]

I have extra candied lemon rind I'd like to store for future use.  Can it be frozen, or is room-temp airtight the best way to go?  How long should it hold up?  And finally, how do y'all use it, other than as a garnish?

TIA.

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I don't know how long you could keep it, but I would think it won't go bad quickly. I made a recipe from PCB Creation that had lemon mousse with candied lemon peel folded into it as a component. Here is the recipe.

[Lindacakes]

Fruitcake.

I've kept peel for a year, it's okay, but it loses it's oomph. Not frozen, just wrapped well.

[RuthWells]

I have extra candied lemon rind I'd like to store for future use.  Can it be frozen, or is room-temp airtight the best way to go?  How long should it hold up?  And finally, how do y'all use it, other than as a garnish?

TIA.

←

I don't know how long you could keep it, but I would think it won't go bad quickly. I made a recipe from PCB Creation that had lemon mousse with candied lemon peel folded into it as a component. Here is the recipe.

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That looks cool, but a bit beyond my available baking time and energies at the moment, unfortunately. I was thinking I could fold some chopped rind into a lemon pound cake, but it sounds good in a mousse, as well.

[RuthWells]

I've kept peel for a year, it's okay, but it loses it's oomph.  Not frozen, just wrapped well.

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That's great to know, thanks!

[Tweety69bird]

I have extra candied lemon rind I'd like to store for future use.  Can it be frozen, or is room-temp airtight the best way to go?  How long should it hold up?  And finally, how do y'all use it, other than as a garnish?

TIA.

←

I don't know how long you could keep it, but I would think it won't go bad quickly. I made a recipe from PCB Creation that had lemon mousse with candied lemon peel folded into it as a component. Here is the recipe.

←

That looks cool, but a bit beyond my available baking time and energies at the moment, unfortunately. I was thinking I could fold some chopped rind into a lemon pound cake, but it sounds good in a mousse, as well.

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You could just make the mousse part and eat it straight!

[RuthWells]

You could just make the mousse part and eat it straight! 

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Ah, but then I'd still have all this lemon rind to cope with.......

[sanrensho]

The candied peel will freeze fine. I have some sitting in the freezer right now.

[Bond Girl]

Ruth, you could always send them to me....

[choux]

If you leave it in the syrup it will keep just fine. I had some in the fridge for over a year, and finally put it in the freezer because I needed the fridge space. It is still OK.

[andiesenji]

It will keep a long time. However you can always dip it in chocolate............

I'm sure you can find someone who will eat it.