Candied Lemon Peel
Servings: 4
Candied lemon peel is a deliciously sweet and tart treat that adds a burst of citrus flavor to baked goods, desserts, and even cocktails. With just a few simple ingredients, you can transform leftover lemon peels into a chewy, flavorful snack that keeps fresh for weeks.
Equipment
Ingredients
- 5 lemons
- 2 cup sugar
- 1 cup water
- Fine granulated sugar for coating
Instructions
- Slice off both ends of each lemon. Score the peel into 4 or more vertical segments, depending on the size of the fruit, and peel them off, keeping some of the pith. Slice the peels into 1/4-inch-wide strips.
- Boil the peels in a pot of water for 15 minutes. Drain in a colander, rinse and drain again. Repeat the blanching two more times to reduce the bitterness.
- In a clean pot, bring the water and sugar to a boil, stirring until the sugar dissolves. Add the peels, reduce the heat to low and simmer, stirring occasionally, until the peels are translucent and the liquid is syrupy, 45 to 60 minutes.
- Using a slotted spoon, lift out a few peels at a time and let the excess syrup drip off for a few seconds. Toss the hot peels in a bowl or zip-top bag of the coating sugar until well coated.
Notes
- For a less bitter peel, scrape off some of the white pith before candying.
- Want extra flavor? Add vanilla bean, cinnamon, or fresh ginger to the sugar syrup.
- For a chocolate twist, dip the dried peels in melted dark chocolate and let them set before enjoying.
- Store properly! Keep candied lemon peel in an airtight container at room temperature for up to a month or refrigerate for up to three months.
Nutrition
Serving: 4slices, Calories: 80kcal, Carbohydrates: 21g, Fiber: 1g, Sugar: 20g, Vitamin C: 5mg, Calcium: 10mg
