Candied Lemon Peels Recipe

How to make it

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• Use a vegetable peeler to remove the peel from the lemon in vertical strips.
• Try to remove only the yellow zest, avoiding as much of the white pith as possible.
• Save the lemon for another use.
• In a small saucepan, combine the peels with 2 cups cold water.
• Bring to a boil, then drain off the water.
• Again add 2 cups cold water, bring to a boil, and drain.
• Repeat the process a third time, then remove the peels from the pan and set aside.
• Measure 2 cups of the sugar into the pan and add 1 cup water, whisking until the sugar dissolves.
• Add the peels and bring to a boil over medium heat.
• Reduce the heat to medium-low and simmer, uncovered, until the peels are tender and translucent, 10 to 15 minutes.
• Drain the peels and let cool.
• Measure the remaining 1/2 cup sugar into a medium bowl and add the peels.
• Toss to coat.
• Using a fork or your fingers, remove the peels one at time, gently shaking each to remove excess sugar.
• Store in an airtight container.
• The peels will keep for several weeks.
• Use the peels as needed in any recipe that requires candied lemon peels