Candied Lemon Peel

If you’re anything like me, the idea of making candy is more than intimidating. Thankfully, some homemade candy recipes like candied lemon peels are foolproof enough that they don’t even require a candy thermometer or other candy-making tools.

This candied lemon peel recipe uses only three ingredients that you may already have on hand: lemons, sugar and water. The lemon peels are boiled to remove the bitterness from the pith, then are simmered in simple syrup to sweeten them up. Once they’re dried and set, the result is a sweet and tangy candied peel with a sugary, crunchy outside and a gummy inside. I like to have them on hand to mix into baked goods or to use as a fancy garnish. A little bag of these candied lemon peels also makes a great homemade food gift during the holidays.

Ingredients for Candied Lemon Peel

• Lemons: Use unblemished, clean fruit since you’ll be using the rind. You can clean lemons by simply running them under cool water and drying them with a towel.
• Sugar: This recipe requires two types of sugar: regular cane sugar and superfine sugar. Superfine sugar is just cane sugar blended up extra finely; you can make it yourself in the blender or use additional regular cane sugar instead.
• Water: Water and sugar work together to make a simple syrup to soak the rinds in.

Directions

Step 1: Prepare the lemons

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With a sharp knife, trim off both ends of the lemon and cut each lemon into four wedge-shaped sections.

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Loosen and remove the peel with a spoon, and reserve the fruit for another use.

Step 2: Boil the lemon peel

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Place the peels into a large heavy saucepan and cover with cold water. Bring to a boil, then cover and cook for 30 minutes. Remove from the heat and cool for five minutes. Then, carefully scrape off the excess pulp from the peel. Cut the peel into 1/4-inch strips.

Step 3: Make simple syrup

In another saucepan, combine the granulated sugar and the water. Cook and stir over medium heat until the sugar is dissolved. Add the lemon strips and bring the syrup to a boil. Reduce the heat and simmer, uncovered, until the peels are transparent, 50 to 55 minutes. Stir occasionally to prevent them from sticking.

Step 4: Coat the peels in sugar

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Using a slotted spoon, transfer the strips to a wire rack placed over a baking pan. Let them stand for one hour.

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Sprinkle the superfine sugar onto an ungreased baking sheet, then sprinkle the strips over the sugar. Toss to coat, making sure to separate any strands that are sticking together. Let the lemon peels sit in the sugar on the baking sheet for eight hours or overnight, tossing occasionally. Store the candied lemon peels in an airtight container.

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How to Use Candied Lemon Peel

• Dip them in chocolate: Candied citrus peels dipped in chocolate look elegant and are also tasty, as the chocolate makes a great contrast to the sugary peels. Dip them halfway in chocolate so you can still see the peel, then serve them as a sweet treat with coffee or tea.
• Use as a decoration or garnish: I love to use candied lemon peel as a decoration on baked goods like cakes, cupcakes, or anything with frosting like a lemon loaf or frosted sugar cookies. You can also use candied lemon peels to garnish cocktails.
• Add them to baked goods: Chop up some of these candied lemon peels and add them to any baked goods where you might use dried fruit, like fruitcake or carrot cake. They would work well in granola, added at the end after everything’s been cooked.
• Put them on a board: Add a handful of these to your next cheese board or charcuterie board. They’re pretty, tasty and fill in any bare spaces nicely.

Candied Lemon Variations

• Try a different citrus: You can make this recipe for candied lemon peel with any of your favorite citrus fruits. Candied orange peels are a popular variation, but there are many varieties of oranges, limes or grapefruit you could try.
• Use lemon rounds instead: Try candying thinly sliced rounds of lemon instead of strips. The rounds are beautiful, and make anything they’re served with more elegant.

How to Store Candied Lemon Peel

Candied lemon peel should be stored in an airtight container, ideally in a cool, dark place. You can also store peels in the fridge, where they’ll last a bit longer.

How long does candied lemon peel last?

This candied lemon peel will last for up to a month, but will be best within the first couple of weeks while the peels are still a little moist.

Can you freeze candied lemon peel?

Yes, you can freeze candied lemon peel. It might affect the gummy texture a bit, but freezing is a great way to extend its shelf life. Spread the strands out on a sheet tray and freeze until they’re frozen solid, then place them in a bag or freezer-safe container. They will stay good for up to six months.

Candied Lemon Peel Tips

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What can you do with the leftover lemon flesh?

There are lots of things you can do with the leftover pieces of lemon. Chop them up and add them to baked goods or savory salads for some tangy bites. You can also blend the pulp and freeze it in ice cube trays, which you can use later in smoothies, sauces, jams and more.

What can you do with the leftover lemon-flavored simple syrup?

I love having flavored simple syrups on hand, and a lemon one is super versatile. Use lemon simple syrup in cocktails in place of regular simple syrup, or make nonalcoholic drinks by adding syrup to bubbly water, iced tea or even lemonade. You can also drizzle lemon simple syrup over cakes or fruit tarts when they come out of the oven so that it gets absorbed into the pastry as a sort of glaze.

How else can you cut the lemon peels?

Try cutting the lemon peel into different thicknesses. It can be especially fun when you create very thin peel strips!

You can also chop the peel into squares. There’s even a way to make curly candied lemon peels: Cut the longest piece of peel possible—which you do by cutting the lemon width-wise—scooping out the flesh, then cutting one side so you can open up the peel to its full length. Then, simply slice long pieces of peel and candy them. Once they’ve been tossed in sugar, wrap them around a straw or chopstick and let them dry in a curlicue.