Why You’ll Love This Recipe:
- Versatile Use: Great for snacking, garnishing desserts, or adding to baked goods.
- Zero Waste: Perfect way to use leftover lemon rinds.
- Customizable: Works with oranges, grapefruits, and other citrus fruits.
- Simple Ingredients: Just lemons, sugar, and water!
- Long-Lasting: Store in syrup or sugar for extended freshness.
Why This Recipe Works:
The boiling and syrup-simmering process ensures the lemon peels lose their bitterness while maintaining a sweet, tangy flavor. The sugar coating adds a perfect crunchy texture that makes this a delightful snack or garnish for various desserts.
Storage and Reheating Instructions:
- In Syrup: Store in the fridge for up to 3 weeks.
- Dried with Sugar: Store at room temperature for up to 3 months in an airtight container.
- Reheating: Reheat syrup-coated peels by gently simmering them in their syrup.
FAQs
Can I use other citrus fruits?
Yes, this method works for oranges, grapefruits, and limes.
Why is my peel bitter?
Make sure to boil and drain the peels multiple times.
How do I store candied lemon peel?
In syrup in the fridge for softness or coated with sugar at room temperature.
Can I freeze the peels?
Yes, but freezing may alter the texture.
How long does candied lemon peel last?
Up to 3 months in an airtight container.
Candied Lemon Peel Recipe | Easy and Versatile Citrus Treat
Make perfect candied lemon peel at home with this easy recipe! Great for garnishing desserts, snacking, or adding to baked goods.
Equipment
- Saucepan
- Sharp knife
- Wire rack for drying
- Airtight container for storage
Ingredients
- 3 large lemons
- 8 cups cold water for boiling the peels
- 2 cups white sugar for syrup
- Additional sugar for coating optional
Instructions
- Prepare the Lemons
- Slice lemons into ¼-inch thick rings and remove the pulp. Cut each ring in half to create strips of peel.
- Boil the Peels
- In a small pan, bring the lemon peels and water to a boil. Drain and repeat this process three times, each time with fresh water. This removes bitterness from the peel.
- Make the Syrup
- Combine 2 cups of water and 2 cups of sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low, then add the lemon peels. Simmer until the white pith becomes translucent (around 45-60 minutes).
- Dry and Coat
- Once done, you can store the peels in the syrup for a soft, preserved texture. Alternatively, drain and dry the peels, tossing them in additional sugar if you want a sweet, crystallized coating. Store in an airtight container at room temperature.
Notes
Nutrition (per serving):
- Calories: 108
- Carbohydrates: 29g
- Sugars: 27g
- Vitamin C: 18% of Daily Value
5 Pro Tips for Success:
- Boiling the peels multiple times is essential to remove bitterness.
- Simmer on low heat for the perfect translucent texture.
- Dry well before tossing in sugar to avoid clumping.
- Use a wire rack to dry peels evenly.
- Experiment with flavors like adding spices or zest to the syrup.
