Candied Lemon Peel Recipe

Ever wanted to transform your kitchen into a citrus-scented wonderland? Let’s turn a few humble lemons into a batch of homemade candied lemon peels that’ll make your taste buds dance with pure joy.

Crafting candied lemon peel is a delightful process, using simple ingredients like fresh lemons and granulated sugar. I love how the natural citrus oils meld with sweetness, creating a vibrant treat that’s perfect for snacking or garnishing.

This recipe offers a balance of zestiness and a sugary crunch that I think you’ll enjoy.

Candied Lemon Peel Recipe Ingredients

• Lemons: Provide vitamin C, a natural antioxidant; add sourness.
• Granulated Sugar: Provides sweetness; primary carbohydrate source in the recipe.
• Water: Helps dissolve sugar; essential for syrup creation.
• Additional Sugar for Coating: Enhances sweetness and adds texture.

Candied Lemon Peel Recipe Ingredient Quantities

• 3 large lemons
• 2 cups granulated sugar
• 1 cup water
• Additional sugar for coating (optional)

How to Make this Candied Lemon Peel Recipe

1. Begin by thoroughly washing the lemons to remove any wax or impurities on the peel.

2. Using a sharp knife or a vegetable peeler, carefully remove the peel from the lemons in long strips, trying to avoid as much of the white pith as possible.

3. Place the lemon peels in a saucepan and cover them with cold water. Bring the water to a boil over medium heat.

4. Once boiling, drain the water and repeat the process twice more to reduce the peel’s bitterness.

5. In the same saucepan, combine 2 cups of granulated sugar with 1 cup of water. Stir the mixture over medium heat until the sugar dissolves completely.

6. Add the blanched lemon peels to the sugar syrup, ensuring they are fully submerged.

7. Simmer the peels on low heat for about 45 minutes to 1 hour, until they become translucent. Stir occasionally to prevent sticking.

8. Once cooked, use a slotted spoon to transfer the peels to a wire rack, arranging them in a single layer to cool and dry for several hours or overnight.

9. Optionally, after the peels are dry but still slightly tacky, roll them in additional granulated sugar to coat.

10. Store the candied lemon peels in an airtight container at room temperature for up to a month, ready to enjoy as a snack or garnish.

Candied Lemon Peel Recipe Equipment Needed

1. Cutting board
2. Sharp knife or vegetable peeler
3. Saucepan
4. Measuring cups
5. Wooden spoon or spatula
6. Slotted spoon
7. Wire rack
8. Airtight container

FAQ

• Q: How do you remove the bitterness from the lemon peel?
  A: Blanch the lemon peel in boiling water for a few minutes, then rinse with cold water. Repeat this process 2-3 times to reduce bitterness.
• Q: Can I use other citrus fruits for this recipe?
  A: Yes, you can use oranges, limes, or grapefruits to make candied peels with a similar method.
• Q: How should I store the candied lemon peel?
  A: Store the candied peel in an airtight container at room temperature for up to a month, or freeze them for longer storage.
• Q: Is additional sugar coating necessary?
  A: Coating with extra sugar is optional but adds a nice texture and extra sweetness to the candied peel.
• Q: Can I use the leftover syrup?
  A: Absolutely! The syrup can be used to sweeten drinks or as a glaze for desserts.
• Q: How can I ensure the peels dry properly?
  A: Let the peels dry on a wire rack for a few hours or overnight to ensure they aren’t sticky.
• Q: What can I do with the leftover lemon flesh?
  A: Use the lemon juice for cooking, baking, or making lemonade.

Candied Lemon Peel Recipe Substitutions and Variations

• Lemons: Substitute with oranges or grapefruits for a different citrus flavor.
• Granulated sugar: Use cane sugar or coconut sugar for a slight variation in sweetness and taste.
• Additional sugar for coating: Substitute with powdered sugar or leave out for a less sweet version.

Pro Tips

1. Choose the Right Lemons Opt for organic lemons if possible, as they are less likely to have wax or pesticides. Thicker-skinned lemons are ideal as they provide more peel for candying.

2. Maximize Flavor Before peeling, rub the lemons with a bit of sugar. This will release oils from the peel into the sugar, adding extra lemony flavor to your final product.

3. Pith Control Use a sharp peeler or knife to carefully remove just the yellow zest, minimizing the white pith, which is bitter. If you accidentally include too much pith, gently scrape it off with a small paring knife.

4. Consistent Blanching Ensure you blanch the peels three times, draining and using fresh cold water each time. This process helps remove bitterness and ensures the peels are tender.

5. Syrup Quality Don’t rush the syrup-making process. Ensure the sugar is fully dissolved before adding the peels, and maintain a gentle simmer to avoid crystallization. If crystallization occurs, you can add a tablespoon of corn syrup to stabilize the syrup.