Sweet Zesty Lemon Peel (Printable Version)

Sweet, zesty lemon peel strips cooked in syrup and coated with sugar for snacking or garnishing.

# What You Need:

→ Citrus

01 - 3 large unwaxed lemons

→ Syrup

02 - 1 cup granulated sugar
03 - 1 cup water

→ Coating

04 - 1/2 cup granulated sugar

# How to Make It:

01 - Wash and scrub lemons thoroughly. Using a sharp knife or vegetable peeler, remove the peel in wide strips, avoiding most of the white pith.
02 - Cut the lemon peel into thin strips approximately 1/4 inch wide.
03 - Place strips in a saucepan, cover with cold water, bring to a boil and blanch for 2 minutes. Drain and repeat twice more to reduce bitterness.
04 - Combine 1 cup sugar and 1 cup water in a clean saucepan. Heat to a simmer, stirring until sugar fully dissolves.
05 - Add blanched peels to syrup. Simmer gently over low heat for 35 to 45 minutes, stirring occasionally, until peels become translucent and tender.
06 - Transfer peels with a slotted spoon to a wire rack set over parchment or tray. Let cool for 10 to 15 minutes.
07 - Toss peels in remaining 1/2 cup sugar to coat well. Spread on the rack and air dry at least 4 hours or preferably overnight until no longer sticky.
08 - Keep dried candied peel in an airtight container at room temperature for up to 2 weeks.

# Expert Tips:

01 -
  • They're ridiculously simple to make, yet taste like they came from a fancy confectionery shop.
  • One batch gives you a gift-worthy treat that friends always ask you to make again.
  • The process feels meditative and rewarding, with visible transformation happening right before your eyes.
02 -
  • The blanching process isn't optional—it's the difference between a candy you'll actually want to eat and one that tastes aggressively bitter. Those three boils matter.
  • Rushing the final drying time is a common mistake. Sticky candied peels are edible but disappointing. Give them the full night if you can.
  • The syrup coating shouldn't be turbid or cloudy when you start. A clear syrup means the sugar has fully dissolved, and your peels will candy evenly.
03 -
  • If your lemons are particularly large or thick-skinned, add an extra 5 to 10 minutes to the simmering time. You want that peel to be genuinely tender, not chewy.
  • Save your poaching syrup after straining the peels. It's liquid gold for sweetening tea, making cocktails, or drizzling over desserts. It keeps refrigerated for a few weeks.
  • When blanching, make sure the water comes back to a full rolling boil each time. This ensures consistent results and proper bitterness removal.

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