Description
Delightfully sweet and tangy candied lemon peels made by simmering lemon peels in a simple sugar syrup, then coating them in sugar for a perfect citrusy treat or garnish.
Ingredients
Scale
Ingredients
- 4 lemons
- 2 cups sugar
- 1 cup water
- Extra sugar for coating
Instructions
- Wash and quarter lemons: Thoroughly wash the lemons to remove any residues, then cut each lemon into quarters to prepare for peeling.
- Remove flesh and pith: Carefully remove the lemon flesh and the white pith from the peels, keeping only the outer peel for candying.
- Prepare sugar syrup: In a pot, combine 2 cups of sugar with 1 cup of water and bring the mixture to a boil to create a syrup.
- Simmer lemon peels: Add the lemon peels to the boiling syrup and reduce heat to a simmer. Let them simmer gently for about 45 minutes until the peels are tender and translucent.
- Drain and cool: Remove the lemon peels from the syrup using a slotted spoon and drain off excess syrup. Allow them to cool completely.
- Coat with sugar: Once cooled, toss the lemon peels in extra sugar to coat them evenly for added sweetness and texture.
- Store properly: Place the candied lemon peels in an airtight container to keep them fresh and enjoy as a sweet snack or garnish.
Notes
- Use organic lemons if possible since the peel is used directly.
- Make sure to remove all the white pith to avoid bitterness.
- The leftover sugar syrup can be reused as a flavored syrup for drinks.
- Store candied peels in a cool, dry place and consume within 2 weeks for best freshness.
- For extra flavor, you can add a cinnamon stick or vanilla bean to the syrup during simmering.
