Candied lemon peel

Prep 15 min
Total 40 min
Makes 1 cup



1 1/2 cups
sugar, divided
1 cup


  • 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.


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.


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

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