Candied Lemon Peel

This is our recipe for candied lemon peels. Our recipe is based on the traditional process developed in the region of Provence-Alpes-Côte d’Azur, France, famous for their candied fruits. Skip to the recipe.

The chemical process involves replacing the water contained in the fruit with sugar. And this is better done over an extended period of time. You can rush it but the results will definitely not be the same.

I hope you try this recipe and let me know in the comments!

Candied Lemon Peel

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serves: 1.1 lb
prep.: 3-4 days3-4d
rest: 5 days5d

Ingredients

  • 2.2 lb of Lemons
  • 1 tablespoon of salt
  • 28 cups of water
  • 2.2 lb of sugar
  • 4 cups of water
Candied Lemon Peel

Preparation

Step 1 Wash the lemons. Cut them in quarters and peel each quarter letting the peel preserve the white part, that you usually avoid when using lemon peel for a recipe due to its sour taste.
Step 2 To remove the sour taste from the white part of the peel we blanch it. To do this, in a sauce pan, bring 4 cups of water to boil and add 1 tablespoon of salt.
Step 3 Cut the peel in 3/8 inch stripes.
Step 4 Once the salted water is boiling add the lemon peel stripes. The water would stop boiling. If you wait a few moments the water would start boiling again. Let the lemon peel boil for about 30 seconds. Remove from heat and strain.
Step 5 Wash the peels with cold water for about 1 minute to remove the salt.
Step 6 In a sauce pan, bring 4 cups of water to boil (this time without salt). Once boiling add the lemon peels. The water would stop boiling. If you wait a few moments the water would start boiling again. Let the lemon peel boil for about 30 seconds. Remove from heat and strain.
Step 7 Wash the peels with cold water for about 1 minute to cool them. Repeat steps 6 and 7 five more times.
Step 8 In a sauce pan, combine 4 cups of water with the sugar and bring to boil.
Step 9 Once boiling, add the lemon peels and let them boil for about a minute.
Step 10 Remove from heat and let cool for at least 3 hours. Once cold bring to boil again stirring so the sugar won’t caramelize and burn. Do this 12 to 15 times. The entire process might last between 3 to 5 days depending on how many times you boil them in a day (depends on your schedule).
Step 11 The final time you boil them don’t let them cool, remove them while still hot, leaving as little syrup as possible, and place them on a baking tray to air dry. After two days turn them around. I usually place them on another pan because the original is full of syrup. If you are in a rush and cannot wait for the lemon peels to dry out, put some sugar on a tray and toss the peels. Coat them with sugar and put on a clean tray to dry. This will speed up the process but the result will not be as good.
Step 12 You can store in a glass jar the remaining syrup which will taste like lemon and use it for future recipes.
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