Simple Homemade Candied Lemon Peel (Print version)
Sweet, chewy candied lemon peel made with fresh lemons, sugar, and water for baking, gifting, snacking, and dessert garnishes.
# Ingredients:
For the lemon peel
01 -
5 medium lemons, well scrubbed
02 -
Water for blanching
For the syrup and coating
03 -
2 cups (400 g) granulated sugar
04 -
1 cup (240 ml) water
05 -
1/2 cup (100 g) fine granulated sugar, for coating
06 -
Pinch of fine salt, optional
# Instructions:
01 -
Slice the ends from the lemons. Score each lemon into quarters, remove the peel in wide pieces, and cut the peel into 1/4-inch strips. Trim away any very thick white pith.
02 -
Place the strips in a saucepan and cover with water. Bring to a boil for 5 minutes, then drain. Repeat 2 more times with fresh water to reduce bitterness.
03 -
Add 2 cups sugar, 1 cup water, and the optional pinch of salt to the saucepan. Bring to a simmer and stir until the sugar dissolves.
04 -
Add the blanched peel to the syrup. Simmer gently for 45-55 minutes, stirring occasionally, until the strips are glossy and slightly translucent.
05 -
Lift the peels from the syrup with a fork or slotted spoon and let excess syrup drip back into the pan. Toss the warm strips in fine sugar until evenly coated.
06 -
Arrange the strips on a wire rack in a single layer. Dry for 4-8 hours, then store in an airtight container once the surface is dry and the strips are chewy.
# Good to know:
01 -
Drying time is 4-8 hours and is not included in the cook time.
02 -
Save the leftover lemon syrup for drinks, glazes, or sweetening tea.
03 -
Use organic lemons if possible, or scrub conventional lemons very well.