Quick base: how to make candied lemon peel
Candied lemon peel is lemon peel simmered in sugar syrup until soft and translucent, then dried. A simple method, similar to those published by home cooks and organizations such as the Organic Center, looks like this:
- Use a vegetable peeler or paring knife to remove strips of peel, taking as little of the bitter white pith as you can. Choose organic or unwaxed lemons, and wash them well, since you are eating the peel.
- Make a simple syrup by dissolving sugar in an equal amount of water over medium heat.
- Add the peel and simmer gently until it is soft and translucent. Published recipes give times in the range of 10 to 15 minutes for thin strips; thicker peel may take longer.
- Lift the peel out with a fork and let it drain and dry on a rack.
- Toss in granulated sugar if you like a sparkly, crystallized finish.
Save the syrup. It has its own uses (see below).
Baking ideas
- Pound cake and butter cakes. Fold finely chopped peel into the batter and top the glaze with thin strips.
- Olive oil cake. Sprinkle chopped peel and pistachios over a glazed cake for texture.
- Muffins and cupcakes. Small pieces go well in lemon-blueberry muffins or berry cupcakes.
- Cookies and bars. Dice the peel and add it to shortbread, lemon bars or soft cookies.
- Scones, breads and holiday bakes. Candied citrus has long been used in fruitcakes, panettone-style breads and tea breads.
Chop the peel finely and toss it in a little flour first if you want to keep it from sinking in the batter.
Drinks and garnishes
Whole or twisted strips of candied peel can garnish cocktails, sparkling wine, tea or hot chocolate. The leftover syrup can sweeten the drink as well.
Chocolate-dipped peel and confections
Dip strips halfway in melted dark chocolate and let them set on parchment. They make a simple gift or after-dinner sweet. Chopped peel can also go into bark, truffles or homemade granola bars.
Savory and everyday uses
- Chop and scatter over salads in place of dried cranberries or raisins.
- Stir into yogurt, oatmeal or rice pudding.
- Add to trail mix or a cheese board.
- Fold into a soft cheese spread or serve alongside rich cheeses.
Using the leftover lemon syrup
Lemon-flavored syrup can sweeten iced tea, lemonade, cocktails or sparkling water, or be brushed over a warm cake. Store it in a clean container in the refrigerator and use it within a reasonable time. If it looks cloudy or smells off, discard it.
Storage
Let the peel dry well before storing. Keep it in an airtight container at room temperature or in the refrigerator. One published recipe suggests up to two weeks at room temperature, and storage times vary by how thoroughly the peel was dried and how much sugar it contains. If you see mold or smell anything off, throw it out. For longer storage, many cooks freeze it, which is reasonable but not covered by a tested guideline.
Dried lemon peel and raw peel
People often ask what to do with plain dried lemon peel. It can be ground into a lemon-flavored seasoning or added to tea blends, and dried peel can be used in spice rubs. Raw lemon peel is edible, and the zest is commonly used in cooking. If you plan to eat the peel, use organic or unwaxed fruit and wash it thoroughly. We are not making health claims here; for medical questions, ask a healthcare professional.
Tips for best results
- Blanching the peel in plain boiling water before candying is a common way to reduce bitterness.
- Cut strips of even width so they cook evenly.
- Do not let the syrup scorch; hold it at a gentle simmer.
If you enjoy candying, try the same technique with fruit in our candied rhubarb chunks recipe.