When I was young, my mother often made candied citrus fruit – usually grapefruit and orange. I didn’t quite have the palate for these at first, and couldn’t grasp the concept that is was okay to eat the peels! But as I got older I became more fond of them.
Recently I realized that I’ve never made any kind of candied citrus, so I thought I’d make a small batch. I typically see these during the holidays; they make such pretty gifts, especially partially dipped in dark chocolate.
But instead I thought I’d make candied lemon peel for a fun summer treat, perhaps chopping them up to add to home-made granola. And just to say I’ve made them!
Here’s what I did, based on this recipe from Epicurious.
Candied Lemon Peel
Printable recipe below
3 large lemons
4 cups white sugar, plus extra for sprinkling
Place rack on rimmed baking sheet.
Cut ends of each lemon. Score each one lengthwise in quarters, butting just through peel, and not the flesh. Carefully pull off each peel quarter in 1 piece.
Cut each quarter lengthwise into 1/4” wide strips. Cook peel in saucepan of boiling water for 15 minutes, stirring occasionally.
Pour peel into a colander. Rinse.
Bring 4 cups of water and 4 cups of sugar to a boil in a large saucepan, stirring to dissolve sugar completely. Add drained lemon peel to saucepan. Reduce heat to medium-low and simmer until lemon peel is very soft and looks translucent, about 40 minutes.
Using fork, transfer lemon peel, 2 or 3 strips at a time, to prepared rack. Separate strips and arrange on rack. Let peel drain 15 minutes.
Sprinkle peel generously with sugar.
Turn strips over and sprinkle second side generously with sugar. I used white sugar, above left, and raw sugar, above right. Let dry uncovered overnight.
Candied lemon peel can be made up to 1 week ahead.
Attention! Do not throw away that wonderful lemon-infused simple syrup! Store it to use in cocktails! No filter, it’s really that pretty!
And, use the peeled lemons in a lemon dressing. I added olive oil, parsley, garlic, and salt to the blended lemons based on my whole lemon dressing recipe.
Turns out there was little difference between the white granulated sugar and the raw sugar. I’d personally just stick with white.