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Candied Lemon Peel

Candied Lemon Peel
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This Candied Lemon Peel recipe transforms fresh lemon rinds into glossy, sweet, and tangy strips perfect for snacking, garnishing desserts, or adding a citrusy twist to various dishes. Using simple pantry ingredients, it produces a chewy, flavorful treat that balances sweetness with the bright zest of lemons.

Ingredients

Scale

Ingredients

  • 4 large lemons (firm, unwaxed)
  • 2 cups granulated sugar
  • 1 cup water (plus extra for blanching)
  • Optional: additional granulated sugar for coating

Instructions

  1. Prepare the Lemon Peel: Wash the lemons thoroughly, then use a sharp knife or vegetable peeler to remove the peels in strips about 1/4 inch wide, avoiding as much of the bitter white pith as possible. This preparation sets the foundation for tender, flavorful candied peel.
  2. Blanch the Peels: Place the lemon peels in a pot of boiling water for 1 to 2 minutes to remove bitterness. Drain and repeat this blanching process two more times, changing the water each round. This step softens the peel and reduces unwanted bitterness dramatically.
  3. Make the Simple Syrup: Combine 2 cups sugar and 1 cup water in a saucepan, cooking gently over medium heat until the sugar dissolves completely, creating a clear syrup. This sweet base is what transforms the peel into candied perfection.
  4. Simmer the Peel: Add the blanched lemon peels to the syrup and simmer on low heat for about 45-60 minutes. Stir occasionally, until the peels become translucent and tender, soaking up that sweet flavor.
  5. Dry and Coat: Use a slotted spoon to transfer the peels onto a cooling rack or parchment paper to dry. Once tacky but not wet, toss them in some granulated sugar for a sparkling, crunchy finish—optional but highly recommended!
  6. Store or Serve: After drying completely, store your candied lemon peel in an airtight container at room temperature or refrigerate if you prefer. They’ll maintain their chewy sweetness for weeks, ready to brighten any snack or dessert.

Notes

  • Pick unwaxed lemons to avoid wax coatings that affect flavor and candying effectiveness.
  • Don’t rush blanching; removing bitterness in stages is key to a smoother taste.
  • Simmer the peels low and slow to prevent burning and ensure even candying.
  • Dry peels thoroughly to help sugar coating stick and prevent clumping.
  • Store candied peel airtight to keep fresh and chewy for longer periods.

Nutrition

Keywords: candied lemon peel, lemon candy, citrus peel candy, homemade candied peel, lemon treat, sweet citrus garnish

Find it online: https://dailydishez.com/candied-lemon-peel/