How To Make Candied Lemon Peel Recipe

I turn leftover lemon peels into glossy, tangy-sweet candy that makes bakes look and taste extra special. It’s chewy, citrusy, and far too good to save just for cakes.

I’m obsessed with candied lemon peel because it turns the part I used to ignore into the thing I keep sneaking from the jar. It’s tangy, sweet, chewy, and a little bitter in the best way.

I love using unwaxed lemons for this, then letting granulated sugar do its glossy little magic. And the flavor is so much bigger than you expect.

Sharp citrus, candy-shop sweetness, that satisfying bite. I tuck it into fruit bread, scatter it over cakes, and package it up when I want an edible gift that actually feels worth giving.

Tiny strips of lemon. Big attitude.

Ingredients

• Unwaxed lemons are the star, giving bright citrus flavor without weird coating.
• The peel turns chewy, glossy, and candy-like once it’s softened properly.
• Sugar in the syrup soaks in, making each strip sweet but still lemony.
• Water keeps the syrup loose enough to coat without turning into hard candy.
• Blanching water helps tame bitterness, so the peel tastes friendly, not harsh.
• Extra sugar gives the outside that sparkly crunch you’ll want to snack on.
• A tiny pinch of sea salt makes the lemon pop a little more.
• Basically, you’re turning leftover peel into something fancy but totally snackable.
• Plus, it’s great on cakes, cookies, or straight from the jar.

Ingredient Quantities

• 4 large unwaxed lemons (for about 1 1/2 cups finished peel strips)
• 1 1/2 cups granulated sugar for the simmering syrup
• 1/2 cup water for the syrup
• 1/2 cup granulated sugar for tossing and drying the finished peels
• Extra water for blanching (several changes, about 6 cups total)
• Pinch of fine sea salt (optional, to brighten flavor)

How to Make this

1. Wash lemons and pat dry; cut off both ends and use a vegetable peeler or sharp knife to remove the peel in large pieces, leaving as much white pith as possible on or trimming to preference; slice the peels into 1/4 inch wide strips to yield about 1 1/2 cups.

2. Place the peel strips in a medium saucepan and cover with cold water; bring to a simmer, simmer 1 minute, then drain.

3. Repeat the blanching step two more times with fresh water each time to remove bitterness, for a total of three brief simmers and drains; reserve about 1 cup of the last blanch water if you want to reuse for the syrup thinning.

4. In a clean saucepan combine 1 1/2 cups granulated sugar and 1/2 cup water; heat over medium until the sugar dissolves and the syrup comes to a low simmer.

5. Add the blanched lemon peel strips to the syrup, bring to a gentle simmer, and cook uncovered until the peel is translucent and the syrup thickly coats the peel, about 45 to 60 minutes, stirring occasionally to prevent sticking.

6. Test a strip for doneness by removing and letting it cool briefly; it should be tender but still hold its shape and not taste bitter.

7. Use a slotted spoon to transfer strips to a wire rack set over a baking sheet to catch drips; allow excess syrup to drain back into the pan for a few minutes.

8. While still tacky, toss the warm peels in 1/2 cup granulated sugar to coat evenly, or roll them individually and shake off excess.

9. Lay sugared peels back on the wire rack and let dry at room temperature until no longer sticky, 4 to 12 hours or overnight; store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.

Equipment Needed

1. Cutting board
2. Vegetable peeler or sharp paring knife
3. Measuring cups
4. Medium saucepan
5. Small saucepan or second saucepan (optional)
6. Slotted spoon
7. Wire cooling rack
8. Baking sheet (to catch drips)
9. Mixing bowl or shallow dish (for tossing in sugar)
10. Airtight container for storage

FAQ

How To Make Candied Lemon Peel Recipe Substitutions and Variations

How To Make Candied Lemon Peel

Bright, glossy strips of candied lemon peel are the kind of pantry treasure that lift baked goods, cocktails, or a nibble all on their own. This method yields about 1 1/2 cups finished peel strips and keeps the flavor clean and pure.

Ingredients
– 4 large unwaxed lemons (for about 1 1/2 cups finished peel strips)
– 1 1/2 cups granulated sugar for the simmering syrup
– 1/2 cup water for the syrup
– 1/2 cup granulated sugar for tossing and drying the finished peels
– Extra water for blanching (several changes, about 6 cups total)
– Pinch of fine sea salt (optional, to brighten flavor)

Method
1. Prepare the peels: Wash lemons well. Use a sharp knife or vegetable peeler to remove the peel in wide strips, avoiding as much of the white pith as possible. Trim to neat strips about 1/4 inch wide. If a lot of pith remains, use a paring knife to pare it away.

2. Blanch to remove bitterness: Place peel strips in a small saucepan and cover with cold water. Bring to a simmer, then drain. Repeat this blanch and drain cycle 2 more times, replacing the water each time, until the peels taste less bitter. Total blanching time about 10 minutes across cycles.

3. Make the syrup: Combine 1 1/2 cups granulated sugar and 1/2 cup water in a wide, shallow saucepan. Heat gently, stirring until the sugar dissolves. Add a pinch of salt if using.

4. Simmer the peels: Add the drained lemon peels to the syrup. Simmer gently until the peels turn translucent and the syrup thickens, about 30 to 45 minutes. Stir occasionally to keep strips separated. A few minutes before finishing, test a strip for tenderness and sweetness.

5. Dry and sugar-coat: Using tongs or a slotted spoon, transfer peels to a wire rack set over a baking sheet to catch drips. Let them cool and drain for 10 to 15 minutes. Toss warm peels in the 1/2 cup granulated sugar to coat evenly. Spread in a single layer on the rack or on parchment paper to dry.

6. Finish drying: Allow peels to dry at room temperature until tacky but not wet, several hours or overnight. If you prefer crisp peels, leave them to dry 24 hours. Store in an airtight container between layers of parchment for up to 2 weeks, or freeze for longer storage.

Tips
– Use unwaxed fruit so the peels absorb the syrup. If you only have waxed lemons, scrub thoroughly and blanch an extra time or two.
– If you want softer peels for baking, reduce simmer time slightly. For chewier, simmer longer.
– Reserve the syrup to flavor iced tea, cocktails, or a spoonful over yogurt.

Substitutions (3 to 4 options for 3 to 4 ingredients)

• 4 large unwaxed lemons: Use 4 oranges or 3 large grapefruit for a sweeter or more floral peel flavor
• 1 1/2 cups granulated sugar for the simmering syrup: Use caster sugar or raw cane sugar in the same amount; light brown sugar will work but will darken the peels and add a caramel note
• 1/2 cup granulated sugar for tossing and drying: Substitute sanding sugar for extra sparkle or powdered sugar for a softer coating
• 1/2 cup water for the syrup: Replace with 1/2 cup mild fruit juice such as apple juice or extra citrus juice for added flavor complexity

Pro Tips

1. For less bitterness and more flexible peels, trim most of the thick white pith if your lemons are very bitter, or leave more pith if you want a chewier, more intensely lemony result. Taste a tiny scrap after the second blanch to decide.

2. Keep the syrup at a gentle simmer, not a rolling boil. Boiling makes the peel tough and can caramelize the sugar too quickly. Low steady bubbles let the peel become translucent and tender without breaking apart.

3. If the syrup gets too thick before the peel is done, add a few tablespoons of the reserved last blanching water to loosen it. That lets you continue cooking until the peel is translucent without burning the sugar.

4. For even drying and a better sugar crust, spread the peels so they do not touch on the rack and give them at least 6 hours in a low-humidity spot. If your kitchen is humid, finish drying in a low oven set to 170 F for 10 to 20 minutes, watching carefully.

5. Store in an airtight container with a piece of parchment between layers to prevent sticking. Candied peels are wonderful chopped into baked goods, dipped in dark chocolate, or stirred into cocktails and compotes.