Candied Lemon Peel

Name: Candied Lemon Peel
Prep time: 10 min
Cook time: 60 min
Yield: 15
Ingredients: 3 lemons; 8 cups cold water, or as needed; 2 cups white sugar, or as needed

⏱️ Ready in 1h 10m 🥄 Prep 10 min 🔥 Cook 1h 👥 15 servings 👁️ 32 views

This is a good way to use up lemon rind and it goes good with coffee or on cake. It really does taste like candy, and you can do this to ANY citrus fruit. If you use oranges you can add brandy, cloves or other spices the mixture. Chop it up and put it in cookies, or just eat it by itself.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Dessert

📊 At a Glance

Prep 10 min

Cook 1h

Serves 15

Difficulty Easy

🛒 Ingredients

3 lemons

8 cups cold water, or as needed

2 cups white sugar, or as needed

Nutrition Facts

Servings per recipe 15

Serving size 1 serving

Amount per serving

Calories 108

% Daily Value*

Total Fat 0.1g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 4mg 0%

Total Carbohydrate 29g 11%

Dietary Fiber 1g 4%

Total Sugars 26.6g

Protein 0.3g 1%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Cut lemons into slices about 1/4 inch thick and remove the fruit pulp.

Cut the rings in half so the peels are in long strips.

Bring water and lemon peel to a boil in a small pan.

Drain water, and repeat with fresh cold water.

Repeat the boiling step three times (see Editor's Note).

Drain and set peels aside.

Combine 2 cups fresh water with 2 cups sugar.

Bring to a boil, stirring to dissolve the sugar.

Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent.

Store peels in syrup, refrigerated, to keep them soft, or allow them to dry.

Toss dry candied peels in additional sugar and store airtight at room temperature.