lemon peel candy recipe

Written ByJenny Smyth Posted on
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The Best lemon peel candy recipe

I have been making lemon peel candy for years now, and it is one of those recipes that just makes me smile every time I pull out a jar of it. My kids used to beg for it when they were little, and now my grandkids do the same. There is something so satisfying about turning something you would normally toss in the compost into a sweet, tangy treat that everyone loves. It is the kind of candy that feels fancy, like something you would buy at a high end shop, but it is actually so simple to make right in your own kitchen.

The history of lemon peel candy goes back centuries, especially in Mediterranean and Middle Eastern cultures where preserving fruit peels in sugar was a way to enjoy citrus all year long. The process is basically candying, which means slowly cooking the peel in a sugar syrup until it becomes translucent and tender. The result is a chewy, slightly sticky piece of candy with a bright lemon flavor that is both sweet and tart. The texture is soft and a little bit chewy, not hard like a gummy, and the sugar coating gives it a nice crunch on the outside.

The key technique here is to remove the bitter white pith from the lemon peels before you cook them. If you leave too much pith on, the candy will be bitter and not as pleasant. I like to use a sharp paring knife to slice the peel into thin strips, then scrape off the pith with a spoon. It takes a little bit of patience, but it is worth it.

After that, you blanch the peels in boiling water a couple of times to soften them and get rid of any remaining bitterness, then simmer them in a simple syrup until they are glossy and almost see through. This recipe is perfect for so many occasions. I make a batch around the holidays to give as gifts in little mason jars, but I also make it just for snacking. It is a healthier alternative to store bought candy because you control the sugar and there are no artificial flavors or colors.

Lemon peel is full of vitamin C and antioxidants, so you can feel a little less guilty about indulging. Plus, it is a great way to use up lemons that are past their prime for juicing. My family loves it, and I know yours will too.

Candied Lemon Peel

4.7 from 1054 votes

Bright, chewy lemon peels cooked in a sugar syrup and coated with sugar. A simple, old fashioned candy that is perfect for snacking or gifting.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Lemon Peel

4 large lemons, preferably organic
2 cups water
2 cups granulated sugar
1/2 cup water (for syrup)
1/4 cup light corn syrup
1/2 cup granulated sugar (for coating)

👨‍🍳Directions

1Wash the lemons thoroughly.
2Use a sharp paring knife to slice off the ends, then cut the peel into quarters.
3Carefully remove the peel from the fruit, leaving as much white pith as possible on the peel.
4Use a spoon to scrape off the excess pith, leaving a thin layer.
5Cut the peel into thin strips, about 1/4 inch wide.
6Place the lemon strips in a medium saucepan and cover with 2 cups of water.
7Bring to a boil over high heat, then reduce to a simmer and cook for 5 minutes.
8Drain the water and repeat the blanching process two more times with fresh water.
9This removes bitterness from the peel.
10In the same saucepan, combine 1/2 cup water, 2 cups sugar, and the corn syrup.
11Stir over medium heat until the sugar dissolves, then bring to a boil.
12Add the drained lemon peels and reduce the heat to low.
13Simmer gently for 30 to 35 minutes, or until the peels look translucent and the syrup has thickened slightly.
14The peels should be tender but not falling apart.
15Use a slotted spoon to transfer the candied peels to a wire rack set over a baking sheet lined with parchment paper.
16Let them drain for about 15 minutes, allowing excess syrup to drip off.
17While they are still slightly sticky, toss them in the remaining 1/2 cup of sugar until well coated.
18Place the coated peels on the wire rack and let them dry completely for at least 2 hours, or overnight.
19Once dry, they will be slightly chewy and not overly sticky.
20Store in an airtight container at room temperature for up to 2 weeks.

🔧Equipment

Sharp paring knife
Cutting board
Medium saucepan
Slotted spoon
Baking sheet
Parchment paper
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 5mg🌾Total Carbs: 90g🥦Dietary Fiber: 2g🍬Sugars: 80g🥩Protein: 0g

📝Notes

Use organic lemons if possible because you are eating the peel. If you want a less sweet candy, you can reduce the sugar in the syrup to 1.5 cups, but the texture may be slightly different. You can also dip the candied peels in dark chocolate for a fancy treat.

Watch Video Of How Candied Lemon Peel Works

Storing lemon peel candy is easy. Just keep it in an airtight container at room temperature, and it will stay fresh for up to two weeks.

If you want to keep it longer, you can pop it in the fridge, but make sure to let it come to room temperature before serving so it is not too hard. I like to layer it with parchment paper in a tin so the pieces do not stick together.

This recipe is always a good idea for any occasion, from a casual afternoon snack to a holiday gift. It works well for family gatherings because you can make it ahead of time and it does not need any special serving.

Just put a bowl of these bright, chewy candies out and watch them disappear. My family loves them, and I am sure yours will too.

❓ Frequently Asked Questions About Candied Lemon Peel

1. How long does lemon peel candy last?

Lemon peel candy will keep for about 2 weeks when stored in an airtight container at room temperature. If you live in a humid climate, you may want to keep it in the refrigerator to prevent it from getting sticky. It rarely lasts that long in my house because everyone eats it so fast.

2. Can I use other citrus fruits?

Absolutely, you can use oranges, limes, or even grapefruit for this recipe. Just keep in mind that the cooking time may vary slightly depending on the thickness of the peel. Limes are smaller and thinner, so they may cook a little faster, while grapefruit peels are thicker and may need a few extra minutes.

3. Why do I need to blanch the peels multiple times?

Blanching is essential to remove the bitter compounds from the white pith. Even after scraping off most of the pith, there is still some bitterness left. Boiling the peels in water and discarding the water helps draw out that bitterness, leaving you with a sweet, pleasant flavor. Skipping this step will result in a bitter candy.

4. Can I reduce the sugar in this recipe?

You can reduce the sugar in the syrup slightly, but the sugar is what preserves the peels and gives them that candied texture. If you cut the sugar too much, the peels may not keep as long and might become too soft. I would not go below 1.5 cups of sugar for the syrup, and you can also skip the final sugar coating if you want to cut down on sweetness.

5. What can I do with the leftover syrup?

The leftover syrup is delicious and can be used to sweeten tea, lemonade, or cocktails. You can also drizzle it over pancakes or yogurt. Store it in a jar in the refrigerator and use it within a few weeks. It has a lovely lemon flavor that is perfect for adding a citrus kick to anything.

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