Jan has been cooking and writing about food for over 20 years. She has cooked on multiple television stations, including the Food Network.
Candied Lemon Peel
The Only Recipe You'll Need
If you've never had homemade candied lemon peel, you're in for a treat. Especially if you have had the store-bought stuff that reeks of artificiality and preservatives. The homemade version is delightful—bright and full of flavor, tart, and sweet.
Citrus rinds and peels have been candied for centuries, mainly as a means by which to use every last speck of a tropical fruit that was rare and hard to come by. Lemons and oranges were often a holiday treat, and candying the rinds was a method of getting every last bit of citrus flavor it was possible to get.
Commercial production took over in the industrial revolution, and it was possible to buy it year-round, so candying at home dropped in popularity. Which is too bad—the homemade version is far superior to anything available commercially. Once you try this nifty little trick, you'll see how easy it is to do it yourself.
- 3 large lemons
- 1 1/2 cups sugar, divided
- 1 cup water
- Wash lemons thoroughly. With a sharp knife and a cutting board, slice the lemons into thin slices. I got about 8 slices per lemon.
- With the tip of a very sharp knife, slice away the flesh of the fruit and the white pith from the yellow rind. This is easiest with a super sharp knife, and almost impossible with a dull one. Trust me—I made this mistake.
- Place the trimmed fruit into a small saucepan and cover with cold water. Over medium-high heat, bring to a boil, and immediately drain off the hot water.
- Repeat this boil and drain process twice more.
- Return the lemon peels to the stove and add one cup of the sugar. Add a cup of water, and bring the pot to a boil. Reduce the heat, and simmer the lemon peel in the sugar syrup for about 20 minutes, or until the lemon slices become translucent.
- Using a fine-mesh strainer, drain off the sugar syrup. That syrup makes incredible lemonade or ice tea—so hang on to it!
- In a small bowl, using a fork, toss the lemon peels with the remaining half cup of sugar. Shake off excess sugar and lay the peels on a plate to dry for a couple of hours.
- Cover tightly in an airtight container until ready to use.
Fresh, Organic Lemons
Slice Thin—But Not Too Thin!
Remove the Bitter, White Pith
Begin Rinsing, Boiling and Repeating!
Make a Simple Syrup
Simmer—About 20 Minutes
Drain—and Keep that Syrup
Toss with Sugar
Candied Lemon Peel Tutorial
Toss with a Fork
Lay Candied Peel Out To Dry
Ready to Use
© 2017 Jan Charles
Liza from USA on February 12, 2020:
Thanks so much for the recipe and the photo guide! I'm looking forward to making candied lemon peel.