Sweet 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
- sharp knife
- Medium saucepan
- Citrus squeezer
- Slotted spoon
- Wire rack
- Mixing bowl or ziplock bag
Ingredients
- 5 lemons
- 2 cups sugar
- 1 cup water
- Fine granulated sugar for coating
Instructions
- Slice both ends of the lemon. Cut the peel on each into 4 or more vertical segments, depending on the size of the fruit. Peel off each segment of rind. Keep 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 then drain again.
- Repeat the blanching process two more times to reduce the bitter flavor from the peels.
- Add 1 cup of fresh water and 2 cups sugar to a pot and bring to a boil, until the sugar is dissolved. Add the lemon peels, reduce the heat to low and simmer for 45-60 minutes, stirring occasionally, until the peels become translucent and the syrup becomes lightly syrupy.
- Use a slotted spoon to remove a few of the peels at a time and let the excess syrup drip off for a few seconds. Place the hot, wet peels in a bowl of sugar or a ziplock bag with sugar in it and toss/shake to coat.
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.
Nutrition
Calories: 80kcal, Carbohydrates: 21g, Fiber: 1g, Sugar: 20g, Vitamin C: 5mg, Calcium: 10mg