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Candied Lemon Peel

420

  • Prep Time15 mins
  • Total Time40 mins
  • Makes1 cup
Candied Lemon Peel
Chatelaine Triple Tested

Ingredients

  • 3 lemons

  • 1 1/2 cups sugar, divided

  • 1 cup water

Instructions

  • REMOVE peel from lemons from top to bottom with a vegetable peeler. Slice peel into thin ribbons.

  • PLACE in a medium saucepan and cover with cold water. Bring to a boil, then drain immediately. Repeat 2 times to remove bitterness.

  • RETURN peel to saucepan. Add 1 cup sugar and water and bring to a boil. Simmer until tender, about 15 min. Drain, reserving syrup for another use, then place peel onto a paper-towel-lined plate. Toss peel in remaining 1/2 cup sugar in a small bowl until well coated, then transfer to a plate to dry completely.


Nutrition (per ¼ cup)

Calories 64, Carbohydrates 17g, Fibre 1g, Sodium 1mg.

What to do with the leftover lemon syrup

Use leftover lemon syrup in cocktails that call for simple syrup, or in a non-alcoholic sparkling lemonade: Combine 1/2 cup lemon syrup, 1/2 cup lemon juice and 2 cups club soda. Serve over ice.

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