Candied Lemon Peel
Prep time
Cook time
Total time
Candied lemon peel, or any citrus peel such as orange and grapefruit, makes a beautiful garnish for cakes and pies, or can be chopped and used for flavoring in fruitcakes, breads, and cookies. Candied peels can also be eaten and enjoyed plain, dipped in chocolate, served with beverages, or packaged for gift-giving.
Recipe type: Dessert | Candy | Citrus
Candied Peel:
  • 4 large or 8 small fresh lemons
  • 3 cups granulated sugar, divided
  • 3 cups water plus water for first 3 boilings
Candied Peel:
  1. Slice off the stem end of the fruit. Using a sharp kitchen knife, and without cutting into the fruit, score the peel into quarters. Pull the peel away with your fingers. Reserve the fruit for another use.
  2. Using a sharp knife, scrape off as much of the inner white pith from the peel as possible, since this part is bitter. Slice the peels into long, thin strips approximately ¼ inch thick.
  3. Place the peels in a medium saucepan and cover with cold water. Bring to a boil, and then drain off the water. Again cover the peels with cold water, bring to a boil, and drain. Repeat the process a third time, then remove the peels from the pan and set aside.
  4. Using the same saucepan, over medium heat, combine 2½ cups sugar and 3 cups water. Heat and stir until sugar is dissolved. Add peels to the sugar water and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until the peels are tender and translucent, 20 to 30 minutes. Remove from heat, drain, and let peels cool.
  5. Preheat oven to 200 degrees F. Line a large baking sheet with parchment paper.
  6. Place ½ cup sugar in a small mixing bowl (use additional sugar if needed.) Dredge the peels in the sugar until coated, then place in a single layer on the baking sheet.
  7. Place the sugar-coated peels in the warm oven 1 hour to allow them to dry out. Check them every 20 minutes to ensure that they are not burning or cooking in any way. Turn oven off, leave in oven overnight to finish drying.
  8. Once peels are completely dry, scrape off any excess sugar clumps. Store in an airtight container.
Recipe Notes
Equipment: Medium Saucepan Method: Stovetop Pan: One Large Baking Sheet Pan Prep: Parchment Lined Oven Temp: 200° Yield: 2 Cups Storage: Airtight Container, Cool Place
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