Homemade candied lemon peel is a delightful sweet treat that can be enjoyed on its own or used as a garnish for desserts and baked goods. Here’s a recipe to make candied lemon peel at home:
- 3-4 lemons
- 2 cups water
- 2 cups granulated sugar, plus extra for coating
- Wash the lemons thoroughly to remove any dirt or wax. Using a sharp knife, cut off the ends of the lemons.
- Make lengthwise incisions on the lemons, about 1/4 inch deep, and carefully remove the peel in long strips. Try to remove only the yellow part of the peel and avoid the white pith, as it can be bitter.
- Slice the lemon peels into thin strips or desired shapes.
- Place the lemon peels in a saucepan and cover them with water. Bring to a boil, then reduce the heat and simmer for about 5 minutes. Drain the water and repeat this process two more times. This helps remove any bitterness from the peel.
- In a separate saucepan, combine 2 cups of water and 2 cups of granulated sugar. Stir until the sugar is dissolved, then bring the mixture to a simmer.
- Add the blanched lemon peels to the sugar syrup and simmer gently for about 45 minutes to 1 hour, or until the peels become translucent and tender.
- Using a slotted spoon, transfer the candied lemon peels to a wire rack or parchment paper to cool slightly and drain any excess syrup.
- Once the peels are slightly cooled but still sticky, roll them in granulated sugar to coat evenly.
- Place the coated candied lemon peels on a separate piece of parchment paper or a wire rack to dry completely. This may take several hours or overnight.
- Once dry, store the candied lemon peels in an airtight container at room temperature.