Lemons are one of nature’s most versatile ingredients, but did you know that their peels can be transformed into a delicious, sweet treat? Candied lemon peel is a chewy, sugary snack with a hint of tartness that makes it perfect for baking, decorating, or simply enjoying on its own.

This guide will take you through everything you need to know about candied lemon peel. From understanding what it is and how to make it to discovering fun ways to use it, you’ll get all the tips and tricks to perfect this classic recipe.

But before we dive in, let’s hear from a seasoned chef who swears by homemade candied lemon peel.

“Candied lemon peel is one of those underrated ingredients that can elevate any dessert. It adds a depth of citrusy sweetness that store-bought versions just can’t match. I love using it in pastries, but my favorite way to enjoy it is straight out of the jar!”
— Chef Anna Martinez, Pastry Expert

Part 1: What is Candied Lemon Peel?

Candied lemon peel is exactly what it sounds like—lemon peel that has been cooked in sugar syrup until it becomes tender, sweet, and slightly chewy. It’s often coated in granulated sugar for extra sweetness and can be eaten as a snack or used in baked goods.

What Does Candied Lemon Peel Taste Like?

• Sweet, but with a slight tartness
• Citrusy and aromatic
• Chewy and slightly firm
• A great balance between sugary and zesty

If you love citrus flavors, you’ll appreciate how candied lemon peel adds a punch of brightness to whatever it’s paired with.

A Brief History of Candied Citrus Peels

The process of candying fruit has been around for centuries. It was a popular method of preserving fruits before refrigeration existed. In European bakeries, candied lemon and orange peels have long been used in fruitcakes, panettone, and traditional Christmas desserts.

Even today, candied lemon peel remains a staple in many cuisines. From French pâtisseries to Italian holiday sweets, this simple treat has stood the test of time.

Why Make Your Own Candied Lemon Peel?

You might be wondering, “Why should I make this at home when I can just buy it?” Here’s why homemade candied lemon peel is better than store-bought:

• Fresher and more flavorful – No preservatives or artificial additives
• Customizable – Adjust the sweetness or add spices like cinnamon or vanilla
• Less waste – Use leftover lemon peels instead of throwing them away
• Cheaper – Making it at home costs much less than buying pre-packaged versions

“Homemade candied lemon peel is unbeatable. It’s fresher, tastier, and so much more rewarding to make.”

Nutritional Information (Per 1-ounce serving)

Nutrient	Amount
Calories	80-100
Carbohydrates	22g
Sugar	18g
Fiber	1g
Vitamin C	10% DV

Part 2 & Part 3: How to Make Candied Lemon Peel at Home

Now that you know what candied lemon peel is and why it’s worth making, it’s time to gather your ingredients and tools. This part will guide you step by step to ensure your lemon peels turn out perfectly sweet, chewy, and full of citrusy goodness.

Part 2: Ingredients and Tools You Need

Choosing the Right Lemons

Not all lemons are the same! For the best results, follow these tips when selecting lemons for candying:

• Organic lemons – Since you’ll be eating the peel, organic is best to avoid pesticides.
• Thick-skinned lemons – Varieties like Eureka or Lisbon work well because they have a sturdier peel.
• Bright yellow, fresh lemons – Avoid ones with blemishes or wrinkled skin.

Essential Ingredients for Candying Lemon Peel

Ingredient	Quantity
Fresh lemons	4-5 large
Granulated sugar	2 cups
Water	2 cups
Additional sugar (for coating)	½ cup

Tip: You can also add a pinch of cinnamon, vanilla, or ginger for a unique twist!

Kitchen Tools for the Best Results

• Sharp knife or vegetable peeler – For slicing the peel into thin strips.
• Small saucepan – To simmer the peels in sugar syrup.
• Slotted spoon – Helps remove peels easily from the hot syrup.
• Cooling rack or parchment paper – For drying the peels.
• Airtight container – To store the finished product.

“A good-quality knife makes peeling lemons much easier. You want to remove the peel without too much bitter white pith underneath.”

Part 3: Step-by-Step Guide to Making Candied Lemon Peel

Now, let’s get to the fun part—actually making candied lemon peel! Follow these steps carefully to achieve the perfect balance of sweetness and chewiness.

Step 1: Preparing the Lemon Peel

1. Wash the lemons thoroughly with warm water to remove any wax or dirt.
2. Using a sharp knife or peeler, cut the peel into thin strips, avoiding too much of the white pith (which is bitter).

“The thinner you cut the peel, the softer and less chewy it will be. If you prefer a firmer texture, leave slightly thicker pieces.”

Step 2: Removing Bitterness (Boiling Method)

Lemon peel naturally contains bitterness, so boiling helps tone it down.

1. Place the peels in a small saucepan and cover with water.
2. Bring to a boil for about 5 minutes, then drain.
3. Repeat this boiling and draining process twice more for the best flavor.

Tip: If you love a slight bitterness (like in marmalade), you can skip one of the boiling steps.

Step 3: Making the Sugar Syrup

1. In a clean saucepan, combine 2 cups of water and 2 cups of sugar.
2. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved.
3. Reduce the heat to low and add the prepared lemon peels.

“A gentle simmer is key here. You don’t want to caramelize the sugar, just infuse the peels with sweetness.”

Step 4: Cooking the Lemon Peel in Syrup

1. Let the lemon peels simmer in the sugar syrup for about 45-60 minutes.
2. Stir occasionally to ensure they are evenly coated.
3. When the peels look translucent, they are ready!

“Translucent peels mean they have absorbed enough sugar and are perfectly candied.”

Step 5: Drying and Storing Candied Lemon Peel

1. Use a slotted spoon to remove the peels from the syrup.
2. Lay them out on a cooling rack or parchment paper in a single layer.
3. Let them dry for at least 4-6 hours, or overnight for best results.
4. Once dry, toss them in granulated sugar for extra sweetness and texture.
5. Store in an airtight container at room temperature for up to 2 months.

“For extra crispness, you can place the peels in a low oven (200°F) for 10-15 minutes.”

Part 4 & Part 5: How to Use Candied Lemon Peel and Avoid Common Mistakes

Now that you’ve made your delicious candied lemon peel, you might be wondering—what can you do with it? The possibilities are endless! From baking to snacking to cocktail garnishes, this sweet treat can add a bright citrusy touch to many recipes.

In this section, we’ll explore creative ways to use candied lemon peel, followed by a guide on common mistakes to avoid when making it.

Part 4: Creative Ways to Use Candied Lemon Peel

Once you’ve mastered the art of making candied lemon peel, it’s time to enjoy it! Here are some of the best ways to use this sweet, citrusy ingredient.

Baking: Cakes, Cookies, and Pastries

One of the most common uses for candied lemon peel is in baked goods. It adds a pop of citrusy sweetness that pairs perfectly with soft, buttery textures. Try using it in:

• Lemon-blueberry muffins – Chop some up and fold it into the batter for extra flavor.
• Cheesecakes – Sprinkle finely diced candied peel on top for a bright contrast.
• Shortbread cookies – Mix small pieces into the dough for a sweet surprise.

Tip: For an extra burst of citrus, add a little of the leftover lemon-infused syrup from candying the peels into your cake batter!

For more citrus-infused desserts, check out this Lemon Blueberry Cheesecake Recipe on Traay Recipes!

Homemade Chocolates and Confections

Candied lemon peel pairs beautifully with chocolate. Its sweet, tart flavor balances the richness of chocolate, making it an excellent ingredient for:

• Chocolate-dipped candied lemon peel – Simply melt some dark chocolate and dip each piece halfway.
• Homemade truffles – Chop the peel finely and mix it into the filling.
• Bark or fudge – Sprinkle over melted chocolate and let it set for a unique treat.

“Chocolate and lemon might not seem like a classic combo, but trust me, it’s incredible together!”

Cocktail Garnishes and Infusions

If you enjoy making cocktails, candied lemon peel can be your new best friend. It makes a beautiful garnish and adds a hint of sweetness to drinks like:

• Whiskey sours and old fashioneds – Use a strip instead of a regular lemon twist.
• Gin and tonics – Add a piece for a little extra citrusy sweetness.
• Lemon-infused simple syrup – Stir the leftover syrup from candying the peels into cocktails for a fresh, citrus flavor.

Tip: Store some in your bar area for an instant cocktail upgrade!

Decorating Desserts and Gift Ideas

• Cake decoration – Top lemon cakes or cupcakes with sugared lemon peels.
• Homemade gifts – Package them in a cute jar with a ribbon for a thoughtful, edible gift.
• Toppings for ice cream or yogurt – Chop them up and sprinkle over your favorite desserts.

Part 5: Common Mistakes and How to Avoid Them

Even though making candied lemon peel is simple, there are a few mistakes that can happen along the way. Here’s how to avoid them!

Why Is My Candied Lemon Peel Too Bitter?

One of the biggest issues people face is bitterness. This usually happens if:

• The white pith wasn’t removed properly before candying. Try peeling thinner strips to avoid excess pith.
• The peels weren’t boiled enough before adding them to the sugar syrup. Boiling removes bitterness, so don’t skip this step!

Fix: If your candied peel is still too bitter, try soaking them in warm water for an hour before eating.

How to Prevent Sticky or Overly Sugary Peels

Sometimes candied lemon peel can turn out too sticky, or the sugar coating won’t stick properly. This can be caused by:

• Not drying the peels long enough before tossing them in sugar.
• Too much humidity in the air, which can make them sticky again after storing.

Fix: If they turn sticky, place them in a low oven (200°F) for 10-15 minutes to dry them out.

Proper Storage to Keep It Fresh Longer

If stored incorrectly, candied lemon peel can become too hard or lose its flavor. To keep it fresh:

• Store in an airtight container at room temperature for up to two months.
• If you live in a humid climate, keep it in the fridge to prevent stickiness.
• Freeze for up to six months if you want to store it longer.

Tip: If your candied lemon peels become too hard, let them sit at room temperature for a few minutes before eating.

Part 6 & Part 7: Health Benefits and FAQs About Candied Lemon Peel

Lemon peels often get thrown away, but they’re packed with nutrients and health benefits. While candied lemon peel is a sweet treat, it still retains some of the natural goodness of fresh lemon peel. In this section, we’ll explore the surprising health benefits of lemon peels and answer some common questions about making and using them.

Part 6: Health Benefits and Nutritional Value of Lemon Peel

Lemon peels aren’t just flavorful—they’re also loaded with vitamins, fiber, and antioxidants. Here’s why you might want to keep them in your diet.

Rich in Antioxidants and Vitamin C

Lemon peels contain vitamin C, which helps support the immune system and promotes healthy skin. They are also packed with antioxidants, which help protect cells from damage and may reduce inflammation.

Did you know? The vitamin C in lemon peel can help boost collagen production, keeping your skin looking fresh and youthful!

Digestive Benefits of Lemon Peel

Lemon peels are high in fiber, which supports healthy digestion. Eating small amounts of candied lemon peel (in moderation) can:

• Promote gut health
• Support regular digestion
• Reduce bloating and discomfort

Tip: If you love herbal teas, add a piece of candied lemon peel to warm water for a soothing digestive boost!

Low-Calorie Sweet Treat Alternative

While candied lemon peel does contain sugar, it can still be a better alternative to processed candies because it has:

• No artificial additives or preservatives
• Less refined sugar than store-bought candy
• Natural citrus oils that provide flavor without extra calories

Note: If you’re watching your sugar intake, enjoy candied lemon peel in moderation or make a low-sugar version by reducing the sugar in the recipe.

Part 7: Frequently Asked Questions (FAQs)

1. How do you make candied lemon peel?

To make candied lemon peel, you need lemon peels, sugar, and water. The peels are boiled to remove bitterness, then simmered in sugar syrup until translucent. After drying, they can be coated in sugar for extra sweetness.

2. Is lemon peel the same as lemon rind?

Not exactly! Lemon peel refers to the entire outer layer, including both the yellow zest and the white pith. The lemon rind usually refers only to the thin, yellow part of the peel, which contains essential oils and flavor.

3. What can you make with lemon peel?

Besides making candied lemon peel, you can use lemon peels for:

• Adding zest to baked goods
• Infusing water, teas, or cocktails
• Making homemade citrus vinegar or cleaning sprays

4. How long does homemade candied lemon peel last?

If stored in an airtight container at room temperature, candied lemon peel can last up to two months. You can also freeze it for up to six months to extend its shelf life.

Final Thoughts on Candied Lemon Peel

From its health benefits to its many uses, candied lemon peel is more than just a sweet snack—it’s a versatile ingredient worth trying. Whether you add it to desserts, cocktails, or simply enjoy it as a treat, this homemade delight is a great way to make the most of every lemon.

So, the next time you have leftover lemon peels, don’t throw them away—turn them into something delicious!

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