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Classic Candied Lemon Peel Recipe

A pile of glistening, sugar-coated candied lemon peel strips resting on a small white dish, backlit by sunlight.
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Learn the straightforward process for making sweet, chewy candied lemon peel at home, perfect for garnishes or baking.

Ingredients

Scale
  • 3 large lemons (for peel only)
  • 4 cups water, divided
  • 3 cups granulated sugar, divided

Instructions

  1. Wash the lemons well. Use a vegetable peeler or sharp knife to remove the zest and white pith from the lemons in strips, avoiding the fruit flesh.
  2. Place the lemon strips in a small saucepan and cover with 2 cups of cold water. Bring to a boil over medium-high heat, then immediately drain. This is the first blanching step to reduce bitterness.
  3. Return the strips to the saucepan and cover with 2 cups of fresh cold water. Bring to a boil, reduce heat, and simmer for 15 minutes. Drain well. Repeat this blanching process two more times (for a total of three boils/simmers) to further soften the peel and remove bitterness.
  4. In the same saucepan, combine 2 cups of water and 2 cups of sugar. Bring to a boil over medium heat, stirring until the sugar dissolves completely to create a simple syrup.
  5. Add the blanched lemon strips to the simmering syrup. Reduce the heat to low and simmer gently for 45 to 60 minutes, or until the peels look translucent and are tender when pierced with a fork.
  6. Remove the saucepan from the heat. Let the peels soak in the syrup for at least 4 hours, or preferably overnight, to absorb maximum sweetness.
  7. Drain the peels, reserving the lemon syrup for later use in drinks or baking.
  8. Place the remaining 1 cup of sugar on a plate. Roll each candied lemon strip in the sugar until fully coated.
  9. Place the coated strips on a wire rack set over a baking sheet. Let them dry at room temperature for 12 to 24 hours until the exterior is dry to the touch.

Notes

  • You can use the reserved lemon syrup as a simple syrup for cocktails or to sweeten iced tea.
  • For a chewier texture, dry the peels for a shorter time. For a firmer, drier candy, dry them longer.
  • Store the finished candied lemon peel in an airtight container at room temperature for up to three weeks.

Nutrition

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