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Candied Citrus Peels in a small white bowl on a purple cloth with 2 orange Meyer lemons in the background.

Candied Meyer Lemon Peels

Candied citrus peels are easy to make and are a fabulous ingredient to add to all sorts of baked goods, including cookies, cakes, muffins and breads. Grapefruits, lemons, oranges and limes can all be candied -- each one creating its own flavor profile.

*Makes 2/3 cup

Course Ingredient
Cuisine American
Keyword citrus desserts for a party, citrus recipes, great in baked goods
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 96 kcal
Author Valentina K. Wein

Ingredients

  • 4 medium-sized Meyer lemons
  • about 1 cup water
  • about ¾ cup granulated sugar
  • granulated sugar or chocolate to coat candied peels, optional

Instructions

  1. Remove the skin from lemons using a vegetable peeler, trying not to go too deep -- you don't want too much of the white pith.

  2. Place the peels in a small- to medium-sized saucepan and add enough water to cover the peels by about an inch. Place over high heat and bring to a boil. Immediately drain the peels and repeat this process one more time.

  3. Return the peels to the pan, and this time add about 1 cup of water (just enough to cover the peels by about an inch again) and the sugar. Return the pan to the stove and keep them at a low simmer for about 1½ hours.  You'll notice the peels will become translucent and the liquid will be a very sweet lemon syrup.  The sugar preserves the natural flavor of the peels.

  4. Let the peels cool in the syrup. The candied citrus peels should be stored in the syrup, covered and refrigerated. They should keep for about 3 weeks.

  5. When you're ready to use them, drain them on a rack on top of a baking sheet for an hour or so to remove excess syrup.

  6. When you're ready to use them, drain them on a rack on top of a baking sheet for an hour or so to remove excess syrup.

  7. Now you can finely chop the peels to use in recipes. Or you can place them in a bowl with granulated sugar to coat them. Or why not dip them in chocolate?