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Simple Candied Lemon Peel Recipe

A pile of bright yellow, sugar-coated candied lemon peel strips resting on a small wire cooling rack.
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Learn how to make chewy, sweet candied lemon peel at home using a straightforward process. This guide covers preparation, simmering in simple syrup, and drying for a perfect gourmet candied fruit snack.

Ingredients

Scale
  • 4 large lemons (organic preferred)
  • 4 cups water, divided
  • 4 cups granulated sugar, divided
  • 1/4 cup extra granulated sugar for coating

Instructions

  1. Wash the lemons thoroughly. Use a sharp knife to cut off the ends. Slice the lemons lengthwise into quarters, from top to bottom.
  2. Use a small spoon or your fingers to gently separate the peel from the fruit segments. You can save the fruit for juice or other uses. You only need the white pith and yellow zest.
  3. Cut the peels into thin strips, about 1/4 inch wide. If you want less bitterness, you can scrape some of the white pith off the inside of the peel using a small knife.
  4. Place the lemon strips in a medium saucepan and cover with cold water. Bring to a boil over high heat, then immediately drain the water. This step removes some bitterness. Repeat this boiling and draining process two more times (three times total).
  5. Return the blanched peels to the clean saucepan. Add 3 cups of water and 3 cups of sugar. Stir gently to combine.
  6. Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook uncovered for 45 to 60 minutes, stirring occasionally. The peels should become translucent and tender, and the liquid should reduce to a thick syrup.
  7. Remove the saucepan from the heat. Let the peels soak in the syrup for at least 1 hour, or preferably overnight, to absorb more sweetness.
  8. Drain the peels using a fine-mesh sieve, reserving the leftover lemon syrup for another use (like sweetening tea or cocktails).
  9. Spread the drained peels in a single layer on a wire rack set over a baking sheet lined with parchment paper. Let them air dry for several hours at room temperature until they are no longer sticky to the touch.
  10. Toss the slightly dried peels in the remaining 1/4 cup of granulated sugar until fully coated.
  11. Allow the sugar-coated lemon peel to dry completely on the rack for another 12 to 24 hours before storing.

Notes

  • For a chewier texture, simmer the peels for the full 60 minutes until the syrup is very thick before soaking.
  • If the peels feel sticky after the initial drying, return them to a low oven (200°F) for 10 minutes to dry further, then toss in sugar again.
  • Use this homemade candied lemon peel as a garnish for cakes, stir into cookie dough, or dip half of each piece in melted dark chocolate for a gourmet treat.

Nutrition

Find it online: https://cookingzenith.com/candied-lemon-peel-recipe-easy-homemade-guide/