The Best Candied Lemon Peel Recipe for Sweet Citrus Magic

Bright, zesty, and bursting with sunshine, this candied lemon peel recipe turns ordinary citrus scraps into a delightful gourmet treat.

Sweet crystallized edges and intense lemon flavor create a magical confection that’s both elegant and simple.

Cooking these delicate peels requires just a few pantry ingredients and some patience.

The transformation happens through a gentle simmering process that softens the bitter rinds and infuses them with sugary goodness.

Each glossy, golden strip carries an intense citrusy punch that dances on your palate.

You’ll love how these candied peels can elevate desserts, garnish cocktails, or enjoy them as a standalone sweet snack.

This recipe is your ticket to a sophisticated homemade delicacy that impresses with minimal effort.

What Makes Candied Lemon Peel So Zesty

• Transform ordinary lemons into a gourmet treat that showcases your kitchen skills and impresses friends and family.
• By carefully boiling and simmering the peels, you'll convert bitter rinds into sweet, delicate candied strips bursting with citrusy goodness.
• These candied lemon peels can elevate desserts, decorate cakes, enhance cocktails, or become a delightful standalone snack that feels luxurious and sophisticated.
• This recipe brilliantly repurposes lemon parts typically discarded, allowing you to maximize ingredient potential and reduce kitchen waste while creating something deliciously unexpected.

The Ingredient List for Perfect Candied Lemon Peel

Main Ingredients:

• Lemons: Fresh citrus fruits that provide the core flavor and peels for the candied treat.

• Sugar, Water: Key ingredients that create the sweet, glossy coating for the lemon peels.

• Lemon Juice: Reserved juice adds depth and brightness to the syrup.
• Cloves, Cardamom Pods: Optional spices that can introduce warm, aromatic notes to the candied peels.

• Greaseproof Paper: Helps in drying and preventing sticking during the candying process.
• Caster Sugar: Used for coating the finished candied peels, providing extra sweetness and texture.

Tools and Supplies for Candying Lemon Peel

• Large pan: Essential for boiling and removing bitterness from lemon peels.
• Saucepan: Perfect for creating and simmering sugar syrup.
• Metal spoon: Helps scrape out fibrous parts from lemon halves.
• Cutting board: Needed for cutting lemon peels into strips.
• Sharp knife: For precise cutting of lemon peel strips.
• Drying rack: Allows peels to dry evenly and thoroughly.
• Greaseproof paper: Prevents peels from sticking while drying.
• Airtight container: Keeps candied peels fresh for storage.
• Measuring tools: For accurate sugar and water proportions.

How to Prepare Sweet Candied Lemon Peel Easily

Step 1: Prepare Zesty Lemons

Thoroughly scrub lemons using warm soapy water to remove any wax or dirt.

Slice lemons in half and squeeze out the juice, reserving it for later use.

The goal is to have clean, fresh lemon peels ready for transformation.

Step 2: Clean Lemon Rinds

Use a sturdy metal spoon to gently remove the fibrous inner parts from each lemon half.

Carefully cut the peels into neat strips about 1/4 inch wide, keeping the white pith attached to create that perfect candied texture.

Step 3: Boil Away Bitterness

Fill a large pan with water and submerge the lemon peel strips.

Bring to a rolling boil and cook for 5 minutes.

Drain completely.

Repeat this boiling process two more times with fresh water each time.

This crucial step removes the harsh, bitter taste from the peels.

Step 4: Create Sweet Syrup

• Sugar
• Water
• Whole cloves or cardamom pods (optional)
• Lemon juice

Gently heat the mixture, stirring until sugar dissolves completely.

The syrup should become smooth and clear.

Step 5: Candy the Peels

Lower the peel strips into the warm syrup.

Simmer gently for about 45 minutes, watching as the peels turn translucent and the syrup thickens.

Stir occasionally to ensure even coating.

Step 6: Separate Peels and Syrup

Carefully drain the peels from the syrup.

Don’t discard the syrup – it’s perfect for future dessert recipes or as a sweet drizzle over ice cream.

Step 7: Air Dry Beautifully

Spread the candied peels on a rack lined with parchment paper.

Allow them to dry naturally for 24 hours in a cool, dry space.

This step helps develop their chewy, crystallized texture.

Step 8: Add Sparkling Finish

Roll the dried peels in caster sugar for an extra touch of sweetness and a delightful sugary coating.

This step adds a beautiful sparkle and additional crunch.

Step 9: Store and Enjoy

Transfer the candied lemon peels to an airtight container.

They’ll stay fresh for up to six months.

For a thoughtful gift, package them in decorative jars or cellophane bags that showcase their golden, translucent beauty.

Tips for Shiny, Flavorful Candied Lemon Peel

• Use warm soapy water to clean non-organic lemons thoroughly, removing any wax or potential residues before preparing the peels.
• Boil the peels three times in fresh water to reduce the bitter taste, ensuring a sweeter and more enjoyable candied result.
• Simmer peels slowly in syrup, watching carefully until they turn translucent and the liquid thickens for perfect candying.
• Allow peels to dry for a full 24 hours in a cool, dry place to achieve the ideal texture and prevent moisture buildup.
• Keep candied lemon peels in an airtight container for up to six months, or package them beautifully as a homemade gift option.

Ideas for Adding a Twist to Candied Lemon Peel

• Zesty Orange Variation: Replace lemons with oranges for a sweeter, milder citrus treat. Follow the same boiling and candying process, adjusting sugar levels to suit orange's natural sweetness.
• Ginger-Infused Citrus Peel: Add fresh grated ginger to the syrup during cooking for a spicy, warming flavor profile. This variation brings extra complexity and depth to the traditional candied peel.
• Chocolate-Dipped Citrus Strips: After drying and sugaring the peels, dip half or fully into melted dark chocolate. Create an elegant dessert garnish or gourmet gift with this sophisticated twist.
• Low-Sugar Wellness Version: Use a natural sweetener like stevia or monk fruit syrup for a diabetic-friendly option. Reduce cooking time slightly to prevent over-caramelization and maintain a lighter texture.

Ways to Serve Candied Lemon Peel at Home

• Sweet Citrus Dessert Topper: Sprinkle candied lemon peel over vanilla ice cream, cheesecake, or pound cake for a zesty, crunchy garnish that adds bright flavor and elegant texture.
• Cocktail and Beverage Accent: Twist strips of candied lemon peel into gin cocktails, sparkling water, or hot tea to create a sophisticated, refreshing drink with subtle citrusy notes.
• Gourmet Baking Ingredient: Chop candied lemon peel into small pieces and fold into shortbread cookies, muffins, or scones for a delightful burst of tangy sweetness that elevates home-baked treats.

How to Store Candied Lemon Peel and Keep It Fresh

• Transfer candied lemon peels to an airtight container and store in the refrigerator for up to 3 weeks. Separate layers with parchment paper to prevent sticking.
• Wrap peels tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 6 months without losing flavor or texture. Thaw at room temperature before serving.
• Store in a cool, dry place inside an airtight container with a tight-fitting lid. Keep away from direct sunlight and heat sources. Peels will remain fresh for 2-3 weeks.

FAQs

• Why do I need to boil the lemon peels three times?

Boiling the peels three times helps remove the bitter taste from the white pith, making the candied peels more enjoyable and less harsh on the palate.

• Can I use different types of sugar for this recipe?

Yes, you can use various sugars like granulated, raw, or brown sugar. Each will slightly alter the flavor and color of the final candied peels.

• Are candied lemon peels healthy?

While they contain some vitamin C, candied lemon peels are mostly a sweet treat. They’re high in sugar, so enjoy them in moderation as an occasional indulgence.

Candied Lemon Peel Recipe

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• Total Time: 1 hour 45 minutes
• Yield: 6 1x

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Description

Homemade candied lemon peel delights citrus enthusiasts with its sweet and tangy profile. Italian culinary traditions shine through this simple yet elegant confection that provides a delightful treat for dessert lovers.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 large lemons (Sorrento lemons recommended)
• 100 grams (3.5 ounces) granulated sugar
• 50 milliliters (1.7 fluid ounces) water

Flavorings:

• 2 cloves or 4 crushed cardamom pods

Coating:

• 75 grams (2.6 ounces) caster sugar

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Instructions

1. Thoroughly cleanse lemons using warm soapy water, especially if non-organic. Slice lemons in half and extract juice, reserving for later use.
2. Using a metal spoon, meticulously remove inner membranes while preserving white pith. Slice peels into uniform 14-inch wide strips.
3. Submerge peel strips in water and boil for 5 minutes. Drain completely. Repeat boiling process two additional times with fresh water to eliminate bitter notes.
4. Create syrup by gently heating water and sugar until fully dissolved. Incorporate optional spices like cloves or cardamom and a tablespoon of reserved lemon juice.
5. Immerse peels into prepared syrup, simmering approximately 45 minutes until translucent. Monitor syrup’s consistency as it gradually thickens.
6. Carefully separate peels from syrup, reserving liquid for alternative culinary applications like dessert toppings or beverage enhancements.
7. Position candied strips on parchment-lined drying rack. Allow to air dry for 24 hours in cool, undisturbed environment.
8. Optional: Delicately roll dried peels in fine caster sugar for enhanced texture and presentation.
9. Transfer completed candied lemon peels into hermetic container. Properly stored, they maintain quality for six months. Consider decorative packaging for gifting purposes.

Notes

• Citrus Selection Choose lemons with thick, unblemished peels for the best candied results, avoiding fruits with soft spots or discoloration.
• Bitterness Reduction Boiling the peels multiple times is crucial for removing harsh, bitter flavors, creating a smoother, more palatable candied treat.
• Sugar Syrup Precision Maintain a low, steady heat when cooking peels in syrup to prevent burning and ensure even, glossy coating without crystallization.
• Versatile Preservation Candied lemon peels can be chopped into baking recipes, used as cocktail garnishes, or dipped in dark chocolate for gourmet gifts.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Snacks, Desserts
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 83
• Sugar: 24g
• Sodium: 1mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 1g
• Protein: 0g
• Cholesterol: 0mg