Description
This delightful Candied Lemon Peel recipe transforms fresh lemon peels into sweet, tangy treats perfect for snacking, garnishing desserts, or adding a citrusy twist to baked goods. The process involves simmering the peels in sugar syrup until tender, then coating them in sugar for a crunchy finish.
Ingredients
Scale
Ingredients
- 4 lemons
- 2 cups sugar, plus extra for coating
- 1 cup water
Instructions
- Prepare the Lemons: Wash the lemons thoroughly and cut them into quarters to make handling easier.
- Remove Flesh and Pith: Carefully remove all flesh and pith from the lemon peels to ensure a clean, bitter-free final product.
- Make the Sugar Syrup: In a pot, combine 2 cups sugar and 1 cup water, then bring the mixture to a boil, stirring to dissolve the sugar.
- Simmer the Lemon Peels: Add the cleaned lemon peels to the boiling syrup and reduce heat to simmer. Let them cook gently for about 45 minutes until the peels become translucent and tender.
- Drain and Cool: Drain the lemon peels from the syrup using a strainer and lay them out to cool completely.
- Coat with Sugar: Once cooled, roll the lemon peels in extra sugar to coat them evenly, adding a sweet, crunchy 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
- Ensure to remove all white pith from the peels to avoid bitterness.
- You can adjust the sugar coating to taste; some prefer a thicker sugary crust.
- The leftover syrup can be used in cocktails or desserts for extra lemon flavor.
- Store candied lemon peels in a cool, dry place for up to two weeks.
