Candied Lemon Peel Recipe

Lemons: Organic lemons are preferred to ensure the peels are free from pesticides. Sugar: Used to create the syrup that candies the lemon peels. Water: Essential for both blanching the peels and making the syrup.

To ensure your candied lemon peel has a perfect texture, make sure to remove as much of the white pith as possible when peeling the lemons. The pith can add unwanted bitterness. Additionally, when simmering the peels in the syrup, keep the heat low to prevent the sugar from caramelizing too quickly, which can cause the peels to become too hard.

• lemons - Substitute with oranges: Oranges have a similar citrus flavor and can be candied in the same way as lemons, providing a slightly sweeter taste.

• lemons - Substitute with limes: Limes offer a more tart and slightly bitter flavor, which can add a unique twist to the candied peel.

• sugar - Substitute with honey: Honey can be used to candy the peel, though it will impart a distinct flavor and may result in a softer texture.

• sugar - Substitute with maple syrup: Maple syrup provides a rich, caramel-like flavor and can be used to candy the peel, though it may alter the final taste.

• water - Substitute with lemon juice: Using lemon juice instead of water can intensify the citrus flavor of the candied peel.

• water - Substitute with orange juice: Orange juice can add a complementary citrus flavor and a bit of sweetness to the candied peel.

• Ensure the candied lemon peel is completely cool before storing. Any residual warmth can create condensation, leading to unwanted moisture.
• For short-term storage, place the candied lemon peel in an airtight container. This will keep them fresh for up to two weeks. A glass jar with a tight-fitting lid works perfectly.
• If you prefer to keep them for a longer period, consider freezing. Lay the candied lemon peel strips in a single layer on a parchment-lined baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the candied lemon peel to a freezer-safe bag or container. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the container with the date to keep track of their storage time. Frozen candied lemon peel can last up to three months.
• When ready to use, simply take out the desired amount and let them thaw at room temperature. They will retain their delightful texture and flavor.
• For an extra touch, you can roll the thawed candied lemon peel in sugar before serving to restore their sparkle and add a bit of crunch.

• Preheat your oven to 250°F (120°C). Spread the candied lemon peels on a parchment-lined baking sheet. Warm them in the oven for about 5-10 minutes, just until they are slightly softened and fragrant.

• If you prefer a quicker method, use a microwave. Place the candied lemon peels on a microwave-safe plate. Heat them on medium power for 10-15 seconds. Check and repeat if necessary, but be cautious not to overheat and caramelize them further.

• For a more controlled reheating, use a double boiler. Fill the bottom pot with water and bring it to a gentle simmer. Place the candied lemon peels in the top pot and warm them gently, stirring occasionally, until they reach the desired temperature.

• If you have an air fryer, set it to 250°F (120°C). Arrange the candied lemon peels in a single layer in the basket. Heat them for about 3-5 minutes, shaking the basket halfway through to ensure even warming.

• For a stovetop method, place the candied lemon peels in a non-stick skillet over low heat. Stir frequently and warm them gently for about 2-3 minutes, being careful not to let them stick or burn.

• Peeler: To remove the lemon peel while avoiding the bitter white pith.

• Knife: To slice the lemon peels into thin strips.

• Cutting board: To provide a stable surface for slicing the lemon peels.

• Saucepan: To blanch the lemon peels and later to simmer them in sugar syrup.

• Measuring cups: To measure the water and sugar accurately.

• Wooden spoon: To stir the sugar and water mixture until the sugar dissolves.

• Colander: To drain the lemon peels after blanching.

• Parchment paper: To line the baking sheet for cooling the candied lemon peels.

• Baking sheet: To place the parchment paper and cool the candied lemon peels.

Use a vegetable peeler: Quickly remove the lemon peel with a vegetable peeler to save time.

Blanch in batches: Blanch multiple peels at once to speed up the process.

Simmer with a lid: Cover the saucepan while simmering to maintain a consistent temperature and reduce cooking time.

Cool on a rack: Use a cooling rack instead of a baking sheet for faster cooling and less sticking.