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Candied Lemon Peels

Makes about 60 sugared peels
Time 4 hr 15 min
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. Reserve simmering liquid and use as a simple syrup for beverages.
  • 8 lemons (look for lemons with thick skins)
  • 5 cups sugar divided

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. Reserve lemons for another use.

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: 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.
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  • 8 lemons (look for lemons with thick skins)
  • 5 cups sugar divided