Even the most beginner home cooks can make this easy candied lemon peel recipe. They’re great to have around for baking, snacking and gifting.
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If you’re anything like me, the idea of making candy is more than intimidating. Thankfully, some homemade candy recipes like candied lemon peels are foolproof enough that they don’t even require a candy thermometer or other candy-making tools.
This candied lemon peel recipe uses only three ingredients that you may already have on hand: lemons, sugar and water. The lemon peels are boiled to remove the bitterness from the pith, then are simmered in simple syrup to sweeten them up. Once they’re dried and set, the result is a sweet and tangy candied peel with a sugary, crunchy outside and a gummy inside. I like to have them on hand to mix into baked goods or to use as a fancy garnish. A little bag of these candied lemon peels also makes a great homemade food gift during the holidays.
Ingredients for Candied Lemon Peel
- Lemons: Use unblemished, clean fruit since you’ll be using the rind. You can clean lemons by simply running them under cool water and drying them with a towel.
- Sugar: This recipe requires two types of sugar: regular cane sugar and superfine sugar. Superfine sugar is just cane sugar blended up extra finely; you can make it yourself in the blender or use additional regular cane sugar instead.
- Water: Water and sugar work together to make a simple syrup to soak the rinds in.
Directions
Step 1: Prepare the lemons
ELLIE CROWLEY FOR TASTE OF HOME
With a sharp knife, trim off both ends of the lemon and cut each lemon into four wedge-shaped sections.
ELLIE CROWLEY FOR TASTE OF HOME
Loosen and remove the peel with a spoon, and reserve the fruit for another use.
Step 2: Boil the lemon peel
ELLIE CROWLEY FOR TASTE OF HOME
Place the peels into a large heavy saucepan and cover with cold water. Bring to a boil, then cover and cook for 30 minutes. Remove from the heat and cool for five minutes. Then, carefully scrape off the excess pulp from the peel. Cut the peel into 1/4-inch strips.
Step 3: Make simple syrup
In another saucepan, combine the granulated sugar and the water. Cook and stir over medium heat until the sugar is dissolved. Add the lemon strips and bring the syrup to a boil. Reduce the heat and simmer, uncovered, until the peels are transparent, 50 to 55 minutes. Stir occasionally to prevent them from sticking.
Step 4: Coat the peels in sugar
ELLIE CROWLEY FOR TASTE OF HOME
Using a slotted spoon, transfer the strips to a wire rack placed over a baking pan. Let them stand for one hour.
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Sprinkle the superfine sugar onto an ungreased baking sheet,