Candied Lemon Peel Recipe

Lemons: The star of the recipe, providing the tangy peel that will be candied.

Sugar: Used to create the sweet syrup that candies the lemon peels.

Water: Essential for boiling the peels and making the syrup.

When slicing the lemon peels, make sure to remove as much of the white pith as possible. The pith can add a bitter taste to your candied lemon peel. Use a sharp knife or a vegetable peeler to carefully separate the peel from the pith. This will ensure that your candied peels are sweet and flavorful.

• Lemons - Substitute with oranges: Oranges have a similar citrus flavor and can be candied in the same way, providing a slightly sweeter and less tart taste.

• Lemons - Substitute with grapefruit: Grapefruit offers a more bitter and tangy flavor, which can add a unique twist to the candied peel.

• Sugar - Substitute with honey: Honey can be used to candy the peel, giving it a distinct floral sweetness and a slightly different texture.

• Sugar - Substitute with maple syrup: Maple syrup provides a rich, caramel-like flavor and can be used to candy the peel, though it may alter the color slightly.

• Water - Substitute with fruit juice: Using fruit juice like orange or apple juice can add an extra layer of flavor to the candied peel.

• Water - Substitute with white wine: White wine can be used to add a subtle complexity and depth of flavor to the candied peel.

• Allow the candied lemon peels to cool completely on the baking sheet lined with a cooling rack. This ensures they are dry and ready for storage.
• Once cooled, transfer the lemon peels into an airtight container. Glass jars or plastic containers with tight-fitting lids work best to maintain freshness.
• Store the container in a cool, dry place away from direct sunlight. A pantry or cupboard is ideal for keeping the candied lemon peels at their best.
• For longer storage, place the airtight container in the refrigerator. This can extend the shelf life of the candied lemon peels for up to a month.
• If you prefer to freeze the candied lemon peels, lay them out in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the lemon peels to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, simply remove the desired amount of candied lemon peels from the freezer and let them thaw at room temperature. They will retain their texture and flavor beautifully.

• Preheat your oven to 250°F (120°C). Place the candied lemon peels on a baking sheet lined with parchment paper. Heat for about 10 minutes or until they are warm and slightly soft.

• Use a microwave-safe dish and spread the candied lemon peels evenly. Microwave on medium power for 15-20 seconds. Check and repeat if necessary, but be cautious not to overheat as they can become too soft or even burn.

• If you prefer a stovetop method, place the candied lemon peels in a non-stick skillet over low heat. Stir occasionally for about 2-3 minutes until they are warmed through.

• For a quick steam method, place the candied lemon peels in a steamer basket over simmering water. Cover and steam for 1-2 minutes until they are warm and pliable.

• Cutting board: A sturdy surface to safely peel and slice the lemons.

• Paring knife: A small, sharp knife for peeling and slicing the lemon peels into thin strips.

• Saucepan: Used to boil the lemon peels and later to simmer them in the sugar syrup.

• Measuring cups: Essential for accurately measuring the water and sugar.

• Slotted spoon: Useful for removing the lemon peels from the boiling water and sugar syrup.

• Baking sheet: A flat surface to cool the candied lemon peels.

• Cooling rack: Placed on the baking sheet to allow air circulation and proper cooling of the lemon peels.

• Tongs: Handy for handling the hot lemon peels when transferring them to the cooling rack.

• Mixing bowl: Optional, for rolling the cooled peels in additional sugar if desired.

Use a vegetable peeler: A vegetable peeler can quickly and efficiently remove the lemon peel without taking too much of the bitter white pith.

Blanch in batches: Blanch the lemon peels in smaller batches to ensure even cooking and save time.

Simmer with a lid: Cover the saucepan while simmering the lemon peels to speed up the process and maintain a consistent temperature.

Prepare sugar in advance: Measure and set aside the sugar before starting to streamline the process.

Cool on parchment paper: Use parchment paper instead of a cooling rack to make cleanup easier and faster.