Candied Lemon Peels

adapted from Tori Avey


  • 3 cups of sugar, add 1/2 cup more if you plan on dusting them as well
  • 4 cups of water
  • 4 lemons


  1. Make your simple syrup by adding 3 cups or sugar and 4 cups of water to a 4qt saucepan/pot over medium heat. Stir occasionally until the sugar is complexly dissolved. Remove it from the heat and set aside.
  2. Wash your lemons well. Quarter them lengthwise and carefully slice between the lemon rind and lemon flesh (endocarp). I like to keep the white rind with my peels. Put aside the lemon flesh so that you can juice them later.
  3. Thinly slice the lemon rinds about 1/8th of an inch. They will turn out slightly thicker than that, so keep that in mind when you’re cutting them up.
  4. Add your sliced lemon rinds to a small pot with water. Make sure there is enough water to completely cover your rinds and bring it to a boil over high heat. Once boiling, let it boil for 30 seconds, then pour it into a strainer and repeat this step with a pot of fresh cold water two more times, three total. More than that you will cook away your lemon flavor.
  5. After the third time of bringing your lemon rinds to a boil, strain and add them to your simple syrup mixture in the 4qt pot and bring to a boil.
  6. Reduce the heat and let it simmer for about an hour, stir occasionally.
  7. At one hour of simmer, check to see if the rinds are soft and translucent. Don’t worry if they’re looking too soft now as they will harden later. If at this point the rinds feel like they need more time, simmer them an additional 15 minutes and check again. Keep adding 15 minutes of simmer time until they’re translucent and soft BUT not falling apart.
  8. Prepare a baking sheet with a wired rack on top.
  9. Use tongs or chopsticks to lay each rind on the rack with some space in between them. Let them dry overnight.
  10. Once they’re dry they’re ready to toss in sugar, if you’re doing that. Place them in a bowl with 1/2 cup of sugar and toss around until each rind is evenly covered. Store them in an airtight jar at room temperature. They last for up to two weeks.
  11. Your leftover syrup can be reduced by simmering for 20 minutes, just to thicken, and then store in a jar.

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