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Prep time: 5 - 10 minutes
Total time: 15 minutes
Makes 2 Servings


  • 4 Lemons
  • 3½ cups superfine sugar


Wash lemons thoroughly and cut off the ends. Slice the lemons into quarters, lengthwise. Cut the lemon flesh away from the peels, leaving only a very thin layer of the pith (white area). Using a serrated knife, cut the peels into thin strips. Reserve the flesh for another use.

Place peels in a large saucepan with enough water to cover. Bring to a rolling boil for 30 seconds. Drain the peels in a colander. Repeat this boil and drain process one more time to remove bitterness from the peels. In the same saucepan over medium-high heat, combine 3 cups of sugar and 4 cups water. Bring to a boil, stirring to dissolve the sugar. Add the peels, reduce heat to low, and cook uncovered for 45-60 minutes until the peels are translucent and tender, stirring every 15 minutes. Drain the peels, saving the lemony syrup for later use. Place the remaining sugar on a baking sheet and toss in the peels to coat them in sugar. Transfer the peels to a sheet of waxed paper and space them apart. Let them dry for 1-2 hours. Candied peels can be stored in an airtight container, separated in layers with wax paper, at room temperature for up to 1 month. Makes about 1¼ cups.

For curly peels, after cooking in the sugar water, twist them around a straw or chop stick and let them dry before their final coating of sugar.

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