Candied Lemon Peels

Candied Lemon Peels

Makes about 60 sugared peels
These deliciously sweet and tart candies are wonderful when dipped in white or dark chocolate. They also make for beautiful garnishes on a whipped cream-covered pound cake. Package for gift giving with our downloadable gift tag.
  • 8 organic lemons, (look for lemons with thick skins)
  • 5 cups sugar, divided
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Cut the top and bottom off each lemon. Using a vegetable peeler, peel off pieces of the skin, cutting from top to bottom. Slice peels into 1/4-inch strips or leave in natural shaped pieces. Place peels in a sauce pan and cover with water. Bring to a boil and simmer for 1 minute. Drain and repeat two more times. Mix 4 cups sugar in with 3 cups cold water. Bring to a boil. Add lemon peels and turn heat down to a simmer. Simmer lemon peels for 1 hour over low heat. Remove from liquid.

Spread remaining sugar evenly on a baking sheet. Roll lemon peels in sugar and place on cooling racks to dry, about 3 to 5 hours.

Package peels in decorative glass jars tied with holiday ribbon.

Note: Reserve simmering liquid and use as a simple syrup to add a holiday touch to iced tea, a Lemon Drop Martini or Margarita.
Nutritional Info: 
Per Serving: Serving size: 4 peels, 220 calories (0 from fat), 57g carbohydrates, (2 g dietary fiber, 55g sugar).
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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