Candied lemon peel



15 min


40 min


1 cup

Candied lemon peel

Photo, Roberto Caruso.


  • 3 lemons
  • 1 1/2 cups sugar , divided
  • 1 cup water


  • 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.


How to make lemon loaf

Nutrition (per ¼ cup)

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

Kitchen Tip: 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.