Candied Lemon Peel
I have been wanting to make Candied Lemon Peel forever. If you have tasted the preservative-laden candied citron available in the typical grocery store, you understand why I had to make my own. There must be a better candied lemon peel product somewhere, but I haven’t found it. (Could this be it?)
What finally pushed me over the edge was the Candied Lemon Sage Tea Cake I am working on. To give it an over-the-top lemon flavor and a little texture besides, it needed chopped candied lemon peel. I made a double batch, so I will also be trying it out in Candied Lemon Brown Butter Friands and Candied Lemon Thyme Shortbread Cookies over the next week. I’m sure there are dozens of uses for it.
Now that I’ve gone down this path, I can see that I will have to keep the LunaCafe OtherWorldly Kitchen stocked with candied lemon peel from now on. It’s simply incomparable with a cup of tea or espresso. So much sensational flavor in such a tiny, guilt-free bite.
Everyone suggests dipping the peels in chocolate, but I can’t imagine why. I love them plain, with only a dusting of sugar to alleviate any remaining stickiness.
A word of caution: Many recipes for this simple preparation are wildly off the mark. The first recipe I tried was for candied lemon slices, and it called for simmering the slices in simple syrup for 15 minutes. Perhaps lemons vary in peel tenderness from region to region, but 15 minutes didn’t even come close to tenderizing my lemon peels. In fact, an hour was barely sufficient, and in addition to that hour, I also blanched the peels for 6 minutes before immersing them in the syrup. The rule here should be “until tender to the tooth.”
Next up: Candied Lemon Sage Tea Cake. I’m going to have another slice right now. Maybe I’ll make a pot of tea first.
Candied Lemon Peel
4 large, firm, organic lemons, ends trimmed
2 cups sugar
2 cups water
- To peel the lemons, slice off both ends. Insert a very sharp, small knife between the peel and the membrane that hugs the flesh, about ¼-inch deep, and work the knife all the way around the end of the lemon. Repeat on the other end.
- Make 4 equally spaced, ¼-inch deep, lengthwise slices through the peel. With the fingernail of your thumb and the help of your forefinger, pry each section of peel off the lemon, ideally leaving the membrane with the flesh of the lemon. (Reserve lemons for another use.)
- Cut each quarter piece of lemon peel lengthwise into 2-4 strips.
- Lay each strip peel-side down on a cutting board and with a very sharp, small knife sliver off as much of the pith as you can. Don’t worry about getting it all, however. You want some depth to the peel.
- In a medium saucepan, bring 4 cups of water to a simmer.
- To blanch the lemon peel and rid it of most of the bitterness in the pith, add the peel to the simmering water in the saucepan, simmer for 2 minutes and drain into a colander.
- Repeat twice more, using fresh cold water each time.
- In a medium saucepan, combine sugar and water and slowly bring to a simmer, whisking frequently. The sugar syrup should clear before the syrup reaches a simmer. If it doesn’t clear, lower the heat to beneath a simmer and continue whisking until the syrup is clear. Then bring back to a simmer.
- Add the triple blanched lemon peels to the sugar syrup and simmer gently for about 1 hour, until the peel is translucent and tender.
- To test, lift a piece of peel from the syrup, let it cool slightly and then sample. If you can easily bite through the peel, it’s done. If not, continue simmering until the peel in fully tender. If the syrup becomes too thick, add additional water.
- When the peel is tender, remove from the heat.
- With a fork or small tongs, gently remove each piece of peel from the syrup and lay on a wire rack set on an edged baking sheet. Let cool completely and then dry for several hours.
- A few pieces at a time, toss the peel in sugar to coat and set on a clean wire rack to dry.
- Store in an airtight container at room temperature for several days or in the refrigerator for several weeks.
Variations
Candied Orange Peel
Use 2 large oranges instead of the lemons.
Candied Grapefruit Peel
Use 1 large grapefruit instead of the lemons.
Candied Lime Peel
Use large limes instead of the lemons.
Have you developed the recipe for lemon thyme shortbread cookies?
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Thanks for the recipe. I was looking for a substitute for candied citron to be used in an Irish whiskey cookie recipe. These peels look divine!
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There’s a recipe for a Cardamom Lemon Cake on the Williams Sonoma website that includes some of the syrup. Evidently, they used to sell lemon peel in a jar with syrup, but it’s not available anymore. You use some of the peel AND the syrup. What could be better than cardamom with lemon?
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Oops – typo – should be “orange-flovored” not organe-flavored
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I made candied orange peel today for a recipe of Hot Cross Buns. I, too, wondered what to do with the extra syrup, so I prepared GRAPEFRUIT peel ~ blanched in hot water first ~ then simmered in the organe-flavored syrup. It is DELISH — now my husband is asking for all kinds of “candied” peels. I still would like to know if there is any other way to use this very flavorful peel–cookies, cakes, pies, etc.. Hmmm – I wonder if I could dilute it and use as hummbingbird food????? Now there’s a thought! Does anyone have an opinion on this use?
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I put the left over syrup in a mason jar. I’m going to try it as a sweetener in tea. I’ll let you know how flavorful it is. If not, I’ll just re-use it for the next batch.
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Delicious. Any ideas about what to do with the left-over syrup? Can I reuse it for the next batch of peels, or use it in frosting, or…?
Suzana
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sms bradley Reply:
December 14th, 2009 at 11:27 pm
Sure, you can use it in your next batch. I’m trying to remember if the syrup really had that much flavor. Did yours?
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My family definitely love this! I showed them the page and they gawked
My 3 yr old son said yum… yum… yumm 
Your blog is inspiration indeed! Am adding you to my link. Thank you for sharing. Have great weekend!
pixen´s last blog ..Lettuce With Orange, Kalamata Olives & Viande De Grisons Salad
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sms bradley Reply:
September 15th, 2009 at 7:41 pm
LOL, pixen, and thank you! You have a little gourmet on you hands.
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I really like the sound of making your own candied lemon peel! It looks great!
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sms bradley Reply:
September 15th, 2009 at 7:47 pm
Try it, Kevin! I put it off for years myself. Now I’m hooked.
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Now, I’m inspired! These look incredible and your upcoming recipes sound delicious.
lisaiscooking´s last blog ..Plum and Port Crostata
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sms bradley Reply:
September 15th, 2009 at 7:49 pm
Thank you, Lisa! The cake is sadly long gone, but I still have a few candied lemon peels left. Time to buy another bag of lemons.
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Love this resipe, candied peel is the best! Finely chopped mandarin peel in choc chip cookies makes for great eating.
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sms bradley Reply:
September 15th, 2009 at 7:51 pm
Antony, thank you, and I like the way you think.
Chocolate and orange is one of my favorite flavor combos.
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looks beautiful! lemon, grapefruit, orange, lime. wow, great recipe. thanks ^^
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sms bradley Reply:
September 15th, 2009 at 7:50 pm
Thank you for stopping by!
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This is absolutely gorgeous! I cannot take my eyes off them. Bookmarked. I feel like picking those up & taking big bites.
Soma´s last blog ..Shepherd’s Salad (Coban Salatasi)
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sms bradley Reply:
September 15th, 2009 at 7:52 pm
Come on over, Soma, we’ll share them.
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Oh yes….those would be great with a nice cup of tea! sounds so relazing
danielle´s last blog ..Saltimbocca Coast to Coast and Overseas
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sms bradley Reply:
September 15th, 2009 at 7:54 pm
Thanks, Danielle!
Yes, a lovely cup of tea and a few quite moments all to yourself. Ahhh…
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Your posts are just ‘beautiful’ and a wonderful read.
BAKING is my ZeN´s last blog ..Summer Breeze (like dessert) Makes Me Feel Fine
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sms bradley Reply:
September 15th, 2009 at 7:56 pm
You are very kind, thank you!
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I bet this tastes amazing!
I wish I was your neighbour because I come ask you for some of this, cheeky I know but it looks so wonderful and I love candied peel.
Jeena´s last blog ..Vegan sweetcorn rice recipe
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sms bradley Reply:
September 15th, 2009 at 7:58 pm
Cheeky indeed, Jenna, but then I would have to come to your house and borrow a Lindt Excellence Intense Orange bar. Heh heh…
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