Candied Lemon Peel

Candied lemon is used in lots of sweet treats, one of my favourites being panettone. These don't just have to be used for cooking. They make an interesting cocktail garnish.

This recipe is very fast and simple to make. A great alternative to shop bought.





Category: Ingredient
Cuisine Type Italian


For 1 Batch(es)

Candied Lemon Peel

4 Lemons
450 grams castor sugar

Candied Lemon Peel Directions

  1. Cut off the ends of the lemons and place them cut side down on a choping board. Use a knife to peel the lemons from top to bottom removing the skin with as little white pith as possible.
  2. Slice into peel into thin strips, then put in a small sauce pan and cover with cold water then bring to boil on high heat.
  3. Once boiling, strain off the water then repeat process by covering in cold water again and bring to boil on high heat.
  4. Once boiling for the second time, strain off the water and cover will 450ml of cold water for every 450g of sugar. Bring to boil and then let simmer for half an hour.
  5. Once finished, strain off sugar solution and let candied peel cool and dry out for a couple of hours on a cooling rack. Store in cool dry place and it will last for a long time.

Recipe notes

Make sure to plan ahead and do in advance if you plan to use this for baking.

Nutrition facts

vegetarian Vegan gluten free lactose free

Per Serving

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