How to Make Perfect Candied Lemon Peel

If you’ve ever wondered how to transform ordinary lemon peels into a luscious, sweet treat, this guide on Candied Lemon Peel is just what you need. Bursting with bright citrus flavor and just the right amount of sugary crunch, Candied Lemon Peel elevates snacks, desserts, and even cocktails. With this easy, step-by-step recipe, you’ll discover the secret to perfect Candied Lemon Peel that is irresistible every time, whether you’re a seasoned baker or just starting in your kitchen adventures.

Why You’ll Love This Recipe

• Bright citrus flavor: The zesty tang of lemons shines through in every bite, delivering an uplifting taste experience.
• Simple ingredients: Using just a few kitchen staples, you’ll create a gourmet treat without the fuss.
• Versatile usage: Candied Lemon Peel enhances everything from baked goods to cocktails and even savory dishes.
• Long shelf life: Once made, these peels can be stored for weeks, perfect for prepping ahead.
• Fun to make: The process is as rewarding as the result, giving you a chance to slow down and enjoy cooking.

Ingredients You’ll Need

The foundation of perfect Candied Lemon Peel lies in its clean, simple ingredients that work together to create that ideal balance of sweetness and tang. Each item contributes essential qualities to texture, flavor, and preservation.

• Fresh lemons: Choosing organic or unwaxed lemons ensures the peel is clean and safe to use.
• Granulated sugar: This sweetens and helps preserve the peels while creating a delightful crystalline coating.
• Water: Essential for blanching and candying, it softens the peel and dissolves sugar to make the syrup.
• Optional: powdered sugar: For dusting the finished peels, adding a delicate sweetness and pretty finish.

Variations for Candied Lemon Peel

One of the best aspects of making Candied Lemon Peel is how easily you can customize this recipe to match your tastes, dietary preferences, or what you have on hand. Here are some ideas to get creative in your kitchen.

• Orange or grapefruit peel: Substitute lemon peels for other citrus fruits to create different vibrant flavors.
• Spiced version: Add spices like cinnamon or star anise during the candying process for a warm, aromatic twist.
• Vegan sugar alternatives: Use coconut sugar or agave syrup if you prefer plant-based sweeteners.
• Chocolate-dipped: Dip your finished peels in dark or white chocolate for a decadent treat.
• Zest combinations: Mix lemon peel with lime or tangerine zest for a bright, citrus medley.

How to Make Candied Lemon Peel

Step 1: Prepare the Lemons

Begin by washing your lemons thoroughly under warm water to remove any residues. Use a sharp knife to slice off the ends, then cut the lemons into quarters lengthwise. Carefully slice out the peel, avoiding as much of the white pith as possible. Finally, cut the peel into thin strips about 1/4-inch wide for even candying.

Step 2: Blanch the Peels

Place the lemon strips into a pot of cold water and bring to a gentle boil. Simmer for 2-3 minutes, then drain. Repeat this blanching process two more times using fresh water each time. This crucial step reduces bitterness and softens the peel, preparing it to absorb the syrup more effectively.

Step 3: Prepare the Sugar Syrup

Combine equal parts sugar and water in a saucepan (for example, 1 cup sugar with 1 cup water), and bring to a simmer over medium heat. Stir occasionally until the sugar dissolves completely. Once the syrup is clear and hot, it’s ready for the peel.

Step 4: Candy the Lemon Peel

Add the blanched lemon peels to the simmering syrup. Keep the heat low enough to maintain a gentle simmer and cook the peels for about 45 minutes to 1 hour. Stir occasionally, making sure the peels don’t stick and the syrup thickens to a glossy consistency.

Step 5: Dry and Coat

Using a slotted spoon, remove the peels from the syrup and spread them in a single layer on a wire rack or parchment paper. Let them dry for several hours or overnight. Once dry but still slightly tacky, toss the peels in granulated sugar or powdered sugar to coat. This adds crunch and prevents sticking.

Pro Tips for Making Candied Lemon Peel

• Choose the right lemons: Select firm lemons with bright skin for more flavorful and vibrant peels.
• Don’t skip blanching: Blanching is essential to cut bitterness and soften the peels to soak up syrup evenly.
• Simmer, don’t boil: Maintaining a gentle simmer ensures peels candy slowly without burning the sugar.
• Dry well between steps: Proper drying prevents clumping and ensures the perfect sugary crust.
• Use a candy thermometer: Monitor syrup temperature if you want precise results, aiming for around 220°F for ideal syrup consistency.

How to Serve Candied Lemon Peel

Garnishes

Sprinkle chopped Candied Lemon Peel on top of baked goods like cakes, muffins, or scones to add a pop of color and bright flavor. They’re also stunning as garnish for classic lemon cocktails or sparkling water, giving a sophisticated twist.

Side Dishes

Serve Candied Lemon Peel alongside cheese platters for a sweet, tangy contrast to rich cheeses like Brie or goat cheese. Pair with nuts and dark chocolate for an elegant snack board experience.

Creative Ways to Present

Wrap candied peels in delicate strips of edible gold leaf or arrange them in small glass jars as homemade gifts. Incorporate them into chocolate bark or fold them into cookie dough for bursts of citrus zest.

Make Ahead and Storage

Storing Leftovers

Keep your candied lemon peel in an airtight container at room temperature, ideally on a cool, dry shelf away from direct sunlight. Properly stored, it can last up to three weeks, retaining flavor and texture.

Freezing

Candied Lemon Peel freezes beautifully. Place the peels in a freezer-safe zip bag or container, separating with parchment paper if needed to avoid sticking. Thaw at room temperature before use, ensuring they maintain their delicious sweetness.

Reheating

If your Candied Lemon Peel becomes sticky or clumps together, warm it gently in a low oven (around 200°F) for 5-10 minutes to dry it out again. Avoid microwaving, which can melt the sugar unevenly.

FAQs

Can I use regular lemons or do I need organic?

While you can use regular lemons, organic or unwaxed lemons are best to avoid residual pesticides and unwanted wax coatings on the peel.

How long does Candied Lemon Peel last?

Stored properly in an airtight container, Candied Lemon Peel can last up to three weeks at room temperature and several months if frozen.

Can I skip blanching the lemon peels?

Blanching is important to remove bitterness and soften the peel. Skipping this step might result in overly bitter and chewy peels.

Is it possible to make Candied Lemon Peel without refined sugar?

Yes! You can substitute with natural sweeteners like coconut sugar or maple syrup, but expect slight variations in flavor and texture.

Can I candy other citrus peels the same way?

Absolutely! Orange, lime, grapefruit, and even pomelo peels can be candied using this method for delightful flavor variety.

Final Thoughts

Making your own Candied Lemon Peel is such a joyful kitchen project that rewards you with wonderfully sweet, tangy treats to brighten up any dish or snack. With just a few simple ingredients and easy steps, you’ll have a pantry staple that adds sunshine to everything from desserts to drinks. Dive in and discover how satisfying and delicious homemade candied peels can be—you won’t look back!

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