crystallized lemon peel recipe

Written ByJenny Smyth Posted on
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The Best crystallized lemon peel recipe

I first discovered crystallized lemon peel recipe in a traditional Italian cookbook. The recipe’s simplicity and flavor profile immediately caught my attention.

I love how the process of making crystallized lemon peel requires patience and attention to detail, much like many other Italian recipes. The end result is a fragrant and versatile ingredient that can elevate various dishes.

My family and I have enjoyed this recipe for years, especially when we’re hosting gatherings or special occasions. We often serve it as a garnish for desserts, cocktails, or even use it as a topping for salads.

The health benefits of using citrus peels are also a big plus – they’re high in vitamin C and antioxidants. To make this recipe, you’ll need lemons, granulated sugar, water, and a candy thermometer.

This process may seem time-consuming, but trust me when I say it’s worth the effort.

Crystallized Lemon Peel

4.8 from 1286 votes

Crystallized lemon peel is a sweet, chewy confection made by candying strips of lemon zest in a sugar syrup, then coating them in granulated sugar. It is perfect for snacking, decorating cakes, or adding a burst of citrus flavor to baked goods and cocktails.

Prep Time20 mins
Cook Time1 hr 10 mins
Resting Time0 mins
Total Time1 hr 30 mins
Servings: 8Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Lemon Peel

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

For Coating

1/2 cup granulated sugar

👨‍🍳Directions

1Wash the lemons thoroughly.
2Use a vegetable peeler to remove the peel in wide strips, avoiding the white pith as much as possible.
3Stack the strips and slice them into 1/4-inch wide pieces.
4Place the lemon peel strips in a medium 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 corn syrup.
8Stir over medium heat until the sugar dissolves, then bring the syrup to a gentle simmer.
9Add the blanched lemon peel and reduce heat to low.
10Simmer the peel in the syrup for 45 to 50 minutes, stirring occasionally, until the peel becomes translucent and tender.
11The syrup should be thick and bubbling gently.
12Remove from heat.
13Using a slotted spoon, transfer the candied peel to a wire rack set over a baking sheet lined with parchment paper.
14Let them drain and cool for 10 minutes until just slightly tacky.
15Place 1/2 cup sugar in a shallow bowl.
16Toss the cooled peel strips in the sugar until fully coated.
17Spread them on the rack to dry completely for 1 to 2 hours before storing.

🔧Equipment

Vegetable peeler
Sharp knife
Medium saucepan
Slotted spoon
Wire rack
Baking sheet
Parchment paper

📊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 crystallized lemon peel in an airtight container at room temperature for up to 2 weeks. For a variation, dip the finished peel in dark chocolate after coating with sugar.

Watch Video Of How Crystallized Lemon Peel Works

This crystallized lemon peel recipe has become a staple in our household due to its versatility and delicious flavor. Whether you’re hosting a dinner party or simply want to add some excitement to your daily meals, this recipe is sure to impress.

Store any leftover crystallized lemon peel in an airtight container at room temperature for up to six months – it makes an excellent addition to various desserts and drinks. Reheat it by placing the desired amount in a saucepan over low heat with a little water until warm and fragrant.

❓ Frequently Asked Questions About Crystallized Lemon Peel

Q: What type of lemons are best for this recipe?

A: You can use any variety of lemons for this recipe, but Meyer lemons or Eureka lemons work particularly well due to their sweet and tangy flavor profiles.

Q: Can I use lemon zest instead of peels?

A: While you can use lemon zest as a substitute, keep in mind that it will change the texture and flavor of your final product. Peels provide a more intense citrus flavor and a satisfying crunch when used in crystallized form.

Q: How long does crystallized lemon peel last?

A: When stored properly in an airtight container at room temperature, crystallized lemon peel can last up to six months. However, its flavor and aroma will be most vibrant within the first few weeks.

Q: Can I reuse the syrup from making crystallized lemon peel?

A: Yes, you can definitely reuse the syrup! It’s perfect for making cocktails or as a base for salad dressings.

Q: Is crystallized lemon peel suitable for vegans?

A: This recipe is vegan-friendly since it only uses lemons and granulated sugar as ingredients.

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