lemon peel candied recipe

Written ByJenny Smyth Posted on
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The Best lemon peel candied recipe

I’m so excited to share this lemon peel candied recipe with you all today. As a busy mom of two, I’m always on the lookout for ways to make our meals more special and fun.

This recipe is a game-changer for me, and my kids just love it when I make it for them. The best part is that it’s incredibly easy to make and requires just a few simple ingredients.

I like to think of it as a little slice of sunshine in a jar – it’s that bright and cheerful! The key to making this recipe work is to use fresh lemon peel, which gives the candies their signature citrus flavor.

I’ve tried making it with dried lemon peel before, but it just doesn’t have the same effect. Plus, using fresh peel makes the process feel more like a craft project than a chore.

My kids love helping me make the candies, too – they get to do all sorts of fun tasks like zesting the lemons and stirring the sugar syrup. It’s a great way to get them involved in the kitchen without feeling overwhelmed or frustrated.

Candied Lemon Peel

4.6 from 543 votes

This candied lemon peel recipe transforms citrus rinds into a sweet, chewy treat. The peels are simmered in a sugar syrup until tender and then coated in granulated sugar.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Candied Peel

4 large lemons
2 cups granulated sugar
1 cup water
1/4 teaspoon salt

For Coating

1/2 cup granulated sugar

👨‍🍳Directions

1Wash the lemons thoroughly.
2Use a vegetable peeler or sharp knife to remove the peel in wide strips, avoiding the white pith as much as possible.
3Cut the peel into thin strips about 1/4 inch wide.
4Place the lemon peel strips in a small saucepan and cover with cold water.
5Bring to a boil over high heat, then drain the water.
6Repeat this blanching process two more times to remove bitterness.
7In the same saucepan, combine 2 cups sugar, 1 cup water, and salt.
8Bring to a simmer over medium heat, stirring until the sugar dissolves.
9Add the blanched lemon peel strips and reduce heat to low.
10Simmer the peels gently for about 35 to 40 minutes, stirring occasionally, until the peels become translucent and the syrup has thickened slightly.
11The peels should be tender when pierced with a fork.
12Using a slotted spoon, transfer the candied peels to a wire rack set over a baking sheet lined with parchment paper.
13Let them drain and cool for about 10 minutes until they are still slightly tacky but not dripping.
14Place the remaining 1/2 cup sugar in a shallow bowl.
15Toss the warm peels in the sugar until evenly coated.
16Spread them on the parchment paper to dry completely for at least 2 hours or overnight.

🔧Equipment

Vegetable peeler or sharp knife
Small saucepan
Slotted spoon
Baking sheet
Parchment paper
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 75mg🌾Total Carbs: 31g🥦Dietary Fiber: 0g🍬Sugars: 30g🥩Protein: 0g

📝Notes

Store candied lemon peel in an airtight container at room temperature for up to 2 weeks. For a variation, add a cinnamon stick or vanilla bean to the syrup while simmering.

Watch Video Of How Candied Lemon Peel Works

This lemon peel candied recipe has become one of my go-to projects around here – not only does it taste amazing (if I do say so myself!)

, but it’s also super easy to make and requires just two simple ingredients: fresh lemon peel and granulated sugar!

My family loves helping me make these little treats because they get involved in all sorts of fun tasks like zesting lemons and stirring sugar syrup.

❓ Frequently Asked Questions About Candied Lemon Peel

1

Q: What kind of lemons should I use for this recipe?
A: For this recipe, you’ll want to use Meyer lemons or other varieties with thin skin – they’ll give your candies their signature citrus flavor.

2

Q: How long does it take to make these candies?
A: The entire process should take about 30 minutes from start to finish.

3

Q: Can I use dried lemon peel instead of fresh?
A: While you can use dried lemon peel as a substitute in a pinch, it won’t give your candies quite the same effect as fresh peel will.

4

Q: What’s the deal with using granulated sugar versus brown sugar?
A: For this recipe, granulated sugar is preferred because it dissolves more easily into water – which helps create that smooth candy texture.

5

Q: Can I store these candies in an airtight container?
A: Yes – once your candies have cooled completely, store them in an airtight container at room temperature for up to 2 weeks.

6

Q: Are these candies safe for children?
A: Yes – as long as your children don’t have any allergies or sensitivities related to citrus fruits or sugar.

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