Candied lemon peel is simple sweet peels made from lemon skin. You cook the peels to remove bitterness, then simmer them in sugar syrup. This recipe is easy and keeps well. For another lemon idea, try this Blueberry Lemon French Toast Casserole to use some of the peels in a breakfast dish.
Why make this recipe
You make candied lemon peel because it uses the whole fruit and adds bright lemon flavor to sweets. It is a good way to avoid waste and make a small gift. You can add it to cakes, cookies, or enjoy it as a snack. If you want a sweet citrus touch in baking, see this lemon bake idea for inspiration.
How to make Candied Lemon Peel
Follow the steps below. Read each step and work with clean tools. For another lemon idea to pair with desserts, check this easy lemon breakfast recipe.
Ingredients :
3 lemons, 8 cups cold water (or as needed), 2 cups white sugar (or as needed)
Directions :
- Prepare the Peels: Slice lemons into 1/4-inch thick rings and remove the fruit pulp. Cut the rings in half to form long strips.
- Boil & Drain: Bring water to a boil in a small pan, add lemon peels, then drain. Repeat this process three times to reduce bitterness.
- Make the Sugar Syrup: In a clean pot, bring 2 cups fresh water and 2 cups sugar to a boil, stirring to dissolve the sugar.
- Candy the Peels: Reduce heat to low, add the drained lemon peels, and let them simmer until the white pith turns translucent.
- Storage Options:
- For soft candied peel: Store peels in the syrup in the refrigerator.
- For dry candied peel: Strain peels from syrup, let them dry, then toss in additional sugar before storing in an airtight container at room temperature.
For a related lemon dish idea, you might like this lemon casserole recipe that uses citrus flavors well.
How to serve Candied Lemon Peel
Serve candied lemon peel as a small sweet treat, slice them for cake garnish, or chop and add to cookie dough. You can also use the syrup over ice cream or in drinks. Try a lemon dessert idea like the Blueberry Lemon French Toast Casserole to pair with candied peel.
How to store Candied Lemon Peel
Store soft peels in their syrup in the fridge for up to one month. For dry peels, keep them in an airtight jar at room temperature for several weeks. If you want a long-lasting snack, follow the dry method and store in a cool place. See this lemon bake idea for more ways to use stored peels.
Tips to make Candied Lemon Peel
- Use organic lemons if you can, to avoid pesticide skin.
- Cut peels evenly so they cook at the same time.
- Do the boil-and-drain step three times to cut the bitter taste.
- Keep the sugar syrup at a low simmer so peels become translucent but do not burn.
- Test one piece: it should be tender and slightly chewy when done.
Variation (if any)
- Orange or grapefruit peel: Use the same method with other citrus fruits.
- Chocolate dip: After drying, dip ends of the peel in melted dark chocolate and let set.
- Spiced syrup: Add a cinnamon stick or vanilla to the syrup for extra flavor.
FAQs
Q: How long do candied lemon peels last?
A: Soft peels in syrup last up to one month in the fridge. Dry peels in a sealed jar last several weeks at room temperature.
Q: Can I use non-organic lemons?
A: Yes, but scrub them well and peel thinly to remove wax and residues.
Q: Is there a way to make them less bitter faster?
A: Boil and drain three times as the recipe says. This helps remove much of the bitterness.
Q: Can I freeze the peels?
A: Yes. Freeze peels in syrup in a freezer-safe container for several months.
Q: Can I reuse the syrup?
A: You can reuse it to sweeten drinks or to candy more peels, but it may be less strong each time.
Conclusion
For a classic step-by-step version, see the Allrecipes candied lemon peel recipe which shows clear directions. If you prefer a video guide, watch the Tori Avey tutorial for candied lemon peels for a visual walk-through. For tips on drying and using citrus peels, read the Bright-Eyed Baker’s candied citrus peel guide. For a home cook’s plain instructions, check Our Gabled Home’s candied lemon peel post. For another simple homemade take, see the My Cookie Journey candied lemon peel recipe.
Candied Lemon Peel
Ingredients
Method
- Slice lemons into 1/4-inch thick rings and remove the fruit pulp. Cut the rings in half to form long strips.
- Bring water to a boil in a small pan, add lemon peels, then drain. Repeat this process three times to reduce bitterness.
- In a clean pot, bring 2 cups fresh water and 2 cups sugar to a boil, stirring to dissolve the sugar.
- Reduce heat to low, add the drained lemon peels, and let them simmer until the white pith turns translucent.
