Use this candied lime peel as a garnish when you make a delicious
Key Lime Tart. Special thanks to Sarah Carey for sharing these instructions.
Source: The Martha Stewart Show, May Spring 2008
Yield Makes enough for one 9-inch tart
Peel from 1 lime
1 1/2 cups sugar
Superfine sugar, for coating peel
Using a sharp knife, carefully remove any thick white pith from lime peel. Cut peel into thin 2-inch-long strips.
Bring a medium pot filled with water to a boil over high heat. Prepare an ice-water bath. Add lime peel to boiling water and cook for 1 minute. Using a slotted spoon, transfer lime peel to ice-water bath to cool. Repeat process.
Heat sugar and 1 cup water in a medium saucepan over medium-high heat until sugar is dissolved. Drain lime peel and add to saucepan; cook, stirring occasionally, for 5 minutes. Using a slotted spoon, transfer lime peel to a wire rack set over parchment paper to drain. Toss with superfine sugar to coat. Store candied lime peel in an airtight container up to 3 days.