Candied Lemon Peel

Candied Lemon Peel transforms what might otherwise be kitchen waste into a delightful confection that balances sweet and citrus flavors in perfect harmony. The process of blanching and then slowly simmering these bright yellow strips in syrup creates a treat with a uniquely satisfying texture—tender yet slightly chewy, with a crystalline sugar coating that crackles pleasantly between your teeth. I've been making this recipe for years, and it never fails to impress both as a simple snack and as a sophisticated addition to desserts.

Last Christmas, I packaged small jars of candied lemon peel as gifts alongside homemade cookies. Several recipients later told me they'd never considered making candied citrus themselves but were surprised by how much more vibrant and flavorful the homemade version was compared to store-bought. One friend confessed to eating her entire jar in one sitting while watching a movie!

Essential Ingredients and Selection Tips

• Lemons: Choose thick-skinned, unwaxed or organic lemons when possible. Hefty fruits with bumpy, textured rinds typically have more pith, which creates a better-candied product. Meyer lemons work beautifully for a sweeter, more floral flavor profile.
• Sugar: Regular granulated sugar works perfectly for the syrup. Reserve some superfine or caster sugar for coating if desired, as it adheres more evenly than granulated.
• Water: Simple tap water is fine, but if your local water has a strong mineral content, consider using filtered water to avoid any off-flavors.
• Optional Aromatics: While cloves, cardamom, or lemongrass can add wonderful dimensions, don't feel obligated to use them. Classic plain lemon peel is magnificent on its own.

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Detailed Cooking Instructions

Prepare Your Lemons with Care:

Begin by selecting 4-6 good quality lemons, preferably unwaxed or organic, with thick, aromatic skins. Thoroughly wash the lemons under warm water, using a small amount of unscented soap if they're waxed, then rinse very well. Pat them dry with a clean kitchen towel. Using a sharp knife, cut the lemons in half crosswise and squeeze out the juice into a small bowl – reserve this juice for both the candying process and other culinary uses.

Remove the Bitterness Methodically:

Place the lemon peel strips in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer for 5 minutes. Drain the peels and repeat the boiling process three times.

Create a Flavorful Syrup:

In the same saucepan, combine 2 cups of granulated sugar with 1 cup of water. Heat over medium heat, stirring occasionally, until the sugar completely dissolves. Add 2 tablespoons of reserved lemon juice to prevent crystallization.

Candy with Patience and Precision:

Add the drained lemon peel strips to the boiling syrup, then immediately reduce the heat to maintain a gentle simmer. Simmer uncovered for 45-60 minutes until the white pith becomes translucent.

Drain and Prepare for Drying:

Once translucent, remove from heat and transfer the peel strips to a wire cooling rack placed over a baking sheet.

Coat for Extra Sweetness and Preservation:

If desired, roll each cooled but slightly sticky peel strip in caster sugar or superfine sugar until evenly coated.

Store Properly for Longevity:

Once completely dry, transfer to an airtight container and store in a cool, dark place for up to 3 months.

My introduction to candied citrus came during a winter visit to Italy, where I was captivated by the vibrant displays of candied fruits in Sicilian pastry shops. The luminous, jewel-like quality of the meticulously prepared peels inspired me to try making them at home. What began as culinary curiosity evolved into a seasonal tradition, particularly during citrus season when lemons are at their peak.

Creative Culinary Applications

While delicious on their own as a sweet treat, candied lemon peels truly shine as a culinary ingredient. Finely chop them and fold into scone or biscotti dough for bursts of bright flavor. Use them as a garnish for lemon tarts or cheesecakes, or dip half of each candied strip in dark chocolate for an elegant after-dinner treat.

My journey with candied lemon peel began as a simple exercise in reducing kitchen waste but has evolved into a seasonal ritual that connects me to culinary traditions dating back centuries. Whether enjoyed as a simple sweet with afternoon tea, used to elevate baked goods, or given as thoughtful homemade gifts, these bright, flavor-packed morsels represent the beautiful alchemy that happens when we approach cooking with resourcefulness and care.

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Frequently Asked Questions

→ Can I use other citrus fruits for this candied peel recipe?

Yes, this method works well with other citrus fruits like oranges, grapefruits, and limes. Adjust cooking times slightly as needed - thicker peels like grapefruit may need longer boiling and simmering times.

→ Why do I need to boil the peel multiple times?

Boiling the peel multiple times helps remove the bitterness from the pith. If you prefer a more bitter flavor, you can reduce the number of boiling cycles, or increase to four boils for a sweeter, less bitter result.

→ What can I do with the leftover syrup from candying the lemon peel?

The leftover syrup is delicious and can be used to flavor drinks, drizzle over pancakes or ice cream, or as a sweetener in tea. Store it in the refrigerator for up to a month.

→ How can I tell when the candied lemon peel is properly dried?

Properly dried candied lemon peel should feel slightly tacky but not wet to the touch. It should be somewhat flexible but not sticky. If it's still very sticky after 24 hours, it may need additional drying time.

→ Can I dip the candied lemon peel in chocolate?

Yes! Dipping the dried candied lemon peel in melted dark, milk, or white chocolate creates a delicious contrast of flavors. Allow the chocolate to set completely before storing.