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Learn how to candy lemon peels with this simple candied lemon peel recipe! Made with citrus rinds and granulated sugar, these sugared peels work nicely as a garnish, or dipped in chocolate for a sweet snack.
Why Make This Candied Lemon Peel Recipe?
After juicing lemons to make lemon granita, chickpea salad, or a pitcher of strawberry rhubarb lemonade, I’m always left looking for ways to repurpose the peels. On lazy days I toss them into a citrus simmer pot, but when I’m feeling a bit more ambitious I like to slice the rinds into strips, simmer with sugar, and turn them into candied lemon peels.
Sugary sweet and slightly bitter, these candied peels work for snacking, baking, or gifting, and they’re an easy way to reduce kitchen waste by utilizing the entire fruit.
How to Candy Lemon Peels
To make homemade candied lemon peels, you’ll only need two ingredients: lemon peels and granulated sugar, plus some water for blanching the peels and making the sugar syrup.
To candy the peels, start by washing two large lemons. Slice into strips, then blanch the strips in a pot of boiling water.
Rinse the blanched strips with water, then return them to the pan along with granulated sugar, and simmer over low heat for about an hour. Then, arrange the sugar-soaked peels on a tray and dry until crystallized and crunchy.
For quantities, step-by-step instructions, and process photos, scroll down to the recipe card below.
Drying Candied Lemon Peels
Drying allows the sugar-soaked lemon peels to develop their signature chewy, crunchy, crystallised texture.
You can arrange the peels on a tray and air dry at room temperature, or use my “quick dry” oven method to speed the process along. Either way, the drying step takes time (up to two or three days, depending on the heat and humidity levels in your kitchen) so plan ahead.
Note: All drying times in this recipe are approximate. Factors such as temperature, humidity, method, and saturation will all affect the time it takes to completely dry the candied peels.
Ways to Use Candied Lemon Peel
These homemade candied lemon peels are so versatile. Chop and mix bits of candied peel into cookie dough (they’re especially lovely in slice and bake shortbread!), Bara Brith, Florentines, or miniature Christmas puddings. Dip the peels in tempered dark chocolate (see my chocolate-dipped candied grapefruit peels for a similar recipe) or add to chocolate truffles.
You can also use candied peels as a garnish for just about anything: cupcakes, slices of lemon icebox cake, glasses of lemon granita or homemade lemonade. They make a pretty addition to a cheese board or charcuterie board, too.
Make-Ahead and Storage Suggestions
This is a very hands-off recipe with lots of passive time, so save it for a day when you’re hanging around the house but have plenty of other projects to keep busy while the peels simmer and dry.
To gift candied lemon peels, package in lemon print cellophane or a pretty glass jar, along with a decorative yellow bow. (I love these for gifting and shipping because they keep well for several weeks without refrigeration.)
Make sure the peels are fully dry before transferring to a storage container. If any moisture remains, they will turn moldy. Store in a sealed food storage bag or airtight container at room temperature for up to one month.
Other candied fruit recipes you might enjoy:
Candied Orange Peels
Candied Grapefruit Peel with Dark Chocolate
Sugared Cranberries
Candied Ginger
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
PrintCandied Lemon Peel Recipe
A simple candied lemon peel recipe made with citrus rinds and granulated sugar.
- Prep Time: 15 minutes
- Drying Time: See notes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 1/2 hours (+ drying time)
- Yield: About 150 grams (1 1/2 cups)
- Category: Candy and Confectionery
- Method: Stovetop + Oven
Ingredients
2 large lemons (about 150 grams each)
420 milliliters water (1 3/4 cups)
500 grams granulated sugar (about 2 1/2 cups), divided
Instructions
To candy the peels:
Line a half sheet rimmed baking tray with parchment. Set aside.
Thoroughly wash and dry each lemon. With a sharp paring knife, remove the ends of each lemon, then carefully remove the peel in halves or quarters. (You won’t need the fruit for this recipe, so save it to make homemade lemonade.)
With a sharp chef’s knife, slice the peel into 1/4-inch thick strips.
Add the peels to a medium saucepan and fill with water, competely covering the peels. Bring to a boil and boil for 15 minutes.
Pass peels through a fine mesh strainer, then rinse thoroughly with cold water.
In a large saucepan, bring 420 milliliters (about 1 3/4 cups) water and 400 grams (2 cups) sugar to a boil, stirring until sugar dissolves.
Add the blanched peels and reduce heat to low. Simmer 1 hour.
Pass peels through a fine mesh strainer, or use a slotted spoon to remove the peels from the syrup.
Arrange on prepared tray and proceed to one of the drying methods below.
Quick dry method:
Preheat oven to 200° F / 95° C.
Bake peels for 1 hour. Remove from heat and toss in remaining 100 grams (1/2 cup) granulated sugar.
Allow peels to dry, uncovered, at room temperature. Drying can take anywhere from 2 hours to a full day, depending on the temperature and humidity level in your home.
Air dry method:
Toss peels in remaining 100 grams (1/2 cup) granulated sugar.
Dry, uncovered, at room temperature, until completely dry. This can take 1-3 days, depending on the temperature and humidity level in your home.
Store candied lemon peels in an airtight container* at room temperature for up to 1 month.
Notes
This recipe can be doubled or tripled.
*Make sure the candied peels are completely dry before transferring to a storage container. If moisture remains, the peels will turn moldy.
