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Candied Lemon Peel

Candied Lemon Peel
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Learn how to transform fresh lemon peels into deliciously sweet and tangy Candied Lemon Peel. This easy recipe guides you through blanching, candying, and drying lemon peel strips to create a versatile treat perfect for garnishing desserts, cocktails, and snack boards. Made with simple ingredients and minimal effort, this sweet citrus snack offers a bright flavor and satisfying sugary crunch, ideal for bakers and kitchen enthusiasts alike.

Ingredients

Ingredients

  • Fresh lemons (organic or unwaxed) – 4 medium
  • Granulated sugar – 1 cup (plus extra for coating)
  • Water – 1 cup (plus additional for blanching)
  • Optional: powdered sugar for dusting

Instructions

  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.
  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.
  3. Prepare the Sugar Syrup: Combine equal parts sugar and water in a saucepan (e.g., 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.
  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, ensuring the peels don’t stick and the syrup thickens to a glossy consistency.
  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.

Notes

  • Choose firm lemons with bright skin for more flavorful and vibrant peels.
  • Blanching is essential to cut bitterness and soften the peels to soak up syrup evenly.
  • Maintain a gentle simmer during candying to prevent burning the sugar.
  • Dry peels well between steps to avoid clumping and ensure a perfect sugary crust.
  • Use a candy thermometer to monitor syrup temperature, aiming for around 220°F for ideal consistency.

Nutrition

Keywords: candied lemon peel, citrus candy, lemon candy, homemade candied peel, sweet lemon strips, citrus garnish

Find it online: https://eazyum.com/candied-lemon-peel/