Candied Lemon Peel
This simple little homemade Candied Lemon Peel is lemon nirvana. Just so fresh, sweet, lemony and full of sunshine. Soft lemony tenderness encased in a thin satisfying crunch of crisped sugar, an 'oh so heavenly!' aroma and taste of fresh lemon, a soft gleaming yellow that is just so comforting to the soul.
- Prep time
- 5 min
- Cook time
- 1 hr 30 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 lemons
- 2 cups sugar
- 2 cups water
- 3/4 cup white granulated sugar
Instructions
- 1
Wash lemons. Use sharp knife to score lemon peel into four or five sections lengthwise. Peel off. Slice peels into 1/4 inch slices.
- 2
Put peels into a small pot and add cold water to cover. Heat over medium heat until water boils. Remove from heat and drain water.
- 3
Repeat this 2 or more times until the lemon peel doesn't taste bitter. Set aside drained lemon peels.
- 4
Add 2 cups sugar and 2 cups water to small pot over medium heat and stir until the sugar is dissolved.
- 5
Reduce heat to low and add in the peels. Simmer over very low heat until the white pith is very soft and transparent, and the sugar water is reduced to a very thick sticky syrup that clings to the peels, around half hour to an hour depending on your heat. It is important that the syrup should coat peels very stickily so that the granulated sugar coating will stay on.
- 6
Remove the peels to a tray, separating them, and let air dry for a half hour or so until the syrup on peels is tacky to the touch.
- 7
Preheat oven to 150°F.
- 8
Pour granulated white sugar into a shallow dish and roll peels in sugar until thoroughly coated. Place sugar coated peels on a parchment paper lined baking sheet.
- 9
With the oven door open 2 inches, bake for 1 to 2 hours or until the lemon peel feels completely dry and hard to the touch.
- 10
Remove from oven, let cool completely. Store in air tight container for 2-3 weeks.