crystallised lemon peel recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best crystallised lemon peel recipe

I’ve been making crystallised lemon peel for years, and it’s a recipe that never fails to impress my family and friends. It’s a simple yet elegant dessert that’s perfect for any occasion, from casual gatherings to special events. I love how the crystallised lemon peel adds a burst of citrus flavor to any dish, and its crunchy texture is a nice contrast to the sweetness of the lemon.

My kids adore helping me make this recipe, and they always get excited when they see the beautiful, shimmering lemon peel on top of their favorite desserts. As a busy mom, I appreciate that this recipe is easy to make in large batches and can be stored for months, making it a great option for meal prep or last-minute entertaining. Plus, the health benefits of crystallised lemon peel are numerous – it’s high in vitamin C and has anti-inflammatory properties.

I often use it as a topping for yogurt, oatmeal, or even ice cream. It’s also a great addition to salads or as a garnish for cocktails. The process of making crystallised lemon peel is quite straightforward – all you need is some lemon peel, granulated sugar, and water.

The key is to get the mixture just right, so it’s not too sticky or too dry. I’ve found that using a candy thermometer helps ensure the perfect consistency. Once you’ve achieved the right texture, you can shape the crystallised lemon peel into various forms – strips, cubes, or even small balls.

The result is a beautiful and delicious treat that’s sure to impress anyone who tries it.

Crystallised Lemon Peel

4.8 from 663 votes

Crystallised lemon peel is a sweet and tangy confection made by simmering lemon peel in sugar syrup and then coating it in sugar. It makes a delightful snack, a garnish for desserts, or an ingredient in baked goods.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 16Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Lemon Peel

4 large lemons
4 cups water
2 cups granulated sugar
1/2 cup light corn syrup

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, using fresh water each time.
7In the same saucepan, combine 2 cups water, 2 cups granulated sugar, and light corn syrup.
8Stir over medium heat until the sugar dissolves completely.
9Bring the syrup to a gentle simmer.
10Add the blanched lemon peel strips to the simmering syrup.
11Reduce the heat to low and cook gently for about 45 minutes, stirring occasionally, until the peels become translucent and tender.
12The syrup should be thick and slightly reduced.
13Using a slotted spoon, transfer the cooked lemon peels to a wire rack set over a baking sheet.
14Let them drain and cool for about 10 minutes until they are just slightly tacky to the touch.
15Place the remaining 1/2 cup granulated sugar in a shallow bowl.
16Toss the cooled peels in the sugar until evenly coated.
17Spread the coated peels on a parchment-lined baking sheet and let them dry completely, about 1 to 2 hours at room temperature.

🔧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: 1mg🌾Total Carbs: 31g🥦Dietary Fiber: 1g🍬Sugars: 29g🥩Protein: 0g

📝Notes

Store crystallised lemon peel in an airtight container at room temperature for up to 2 weeks. For a variation, you can use oranges or grapefruits instead of lemons.

Watch Video Of How Crystallised Lemon Peel Works

I always recommend making extra batches of crystallised lemon peel because it’s so versatile and can be used in so many different ways – from desserts to savory dishes and even as a garnish for cocktails.

When stored properly in an airtight container away from moisture and heat sources, crystallised lemon peel can last for months without losing its flavor or texture.

❓ Frequently Asked Questions About Crystallised Lemon Peel

Q: What type of lemons are best for making crystallised lemon peel?

A: For this recipe, you’ll want to use thin-skinned lemons like Meyer or Lisbon – they have a higher oil content than other varieties, which helps bring out the citrus flavor.

Q: Can I use bottled lemon juice instead of fresh lemons?

A: While you can use bottled lemon juice as a substitute, I highly recommend using fresh lemons for this recipe – the flavor just isn’t the same. Plus, using fresh lemons allows you to control the amount of sugar that goes into your crystallised lemon peel.

Q: How long does it take to make crystallised lemon peel?

A: The good news is that this recipe is relatively quick to make – about 20-30 minutes from start to finish. However, you’ll need to allow several hours for the mixture to set before shaping it into your desired form.

Q: Can I store crystallised lemon peel in an airtight container?

A: Yes – in fact, storing it in an airtight container will help keep it fresh for months. Just be sure to keep it away from moisture and heat sources.

Q: Can I use crystallised lemon peel as a gift idea?

A: Absolutely – this recipe makes a beautiful and unique gift for friends and family alike. You can package it in decorative jars or bags and add a personal touch with ribbons or labels.

Similar Posts