Candied Lemon Peel


Can­died Lemon Peel

lemons–however many you want to use. Three large lemons will yield about 1/4 cup of can­died lemon.


sim­ple syrup (Depend­ing  on the amount of lemons you are using–equal parts of water and sugar. 1/2 cup and 1/2 cup would work well for 1–6 lemons.)

addi­tional gran­u­lated white sugar


Wash lemon well.

Using a lemon zester/scorer, remove the thinnest layer of peel from the whole out­side of the lemon. If you do not have one of these tools, peel the very outer layer (no white!) very care­fully from the lemon. Try to get the longest peels you can. It’s eas­i­est to go from tip to tip all the way around the lemon. Then take these strips and cut them into very nar­row (1/16 inch) strips.

Place the peels into a pan of water, cov­er­ing the peels by a 1/2 inch. Blanch the strips by sim­mer­ing them for 5 minutes.

Drain the strips.

Into the same pan, com­bine sugar and water in equal parts to make a sim­ple syrup. Bring to a boil. Add the blanched lemon strips and reduce heat to a simmer.

Sim­mer in the syrup for 5–10 min­utes, or until the strips begin to turn translu­cent. The syrup will have started to thicken.

Strain the strips from the syrup and sep­a­rate them out onto a sheet pan lined with waxed paper, parch­ment, or a sil­pat liner. Let them sit until cooled, but still slightly sticky.

Toss the strips in gran­u­lated white sugar and lay out on a clean sheet pan to dry. Use to gar­nish desserts.

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  1. Firstly, let me just say that your site is one of my all time “foodie” faves. As if the recipes and pics weren’t enough, the prose and sleek page-loading keep me com­ing back for a quick search. I love it.

    And to that, let me add, I love the sim­plic­ity of the recipes you’ve cho­sen. “Keep it sim­ple, Sexy,” has always been my mantra. The but­ter­milk panna cotta recipe you’ve shared is such a good exam­ple of this. Silky, sim­ple and sexy. It’s essence lies in the degree of qual­ity in its ingredients,and the sim­plic­ity of the process. Beautiful!

    Thank you, Tammy :)

  2. Thank you so much for your kind words! I agree with the phi­los­o­phy of try­ing to keep things sim­ple. Even more com­plex recipes are merely a series of tech­niques com­bined with the knowl­edge that qual­ity ingre­di­ents make all the dif­fer­ence. Very doable to any­one who is will­ing to try!

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