Candied Lemon Peels

by Fresh and Frugal

Alright, so there are three things I don’t think I could cook without: good olive oil, coarse sea salt, and lemons. That’s right. I love me some lemons, and even more so when we slip into the steady after-holidays slink of shame. The temperature lingering around or below freezing, those few sunny days are so treasured. Even more so with all of this snow! It seems like everyone is getting slammed with the stuff, from those caught in Memphis to others who just finished digging themselves out in Philadelphia.

After the holidays, I’ll admit it: I’m ready for spring. In the somewhat bitter, gray world of post-holidays winter, lemons provide a striking reminder that yes, spring is coming.  Tart and faintly sweet, there’s not much you can’t do with a lovely lemon, which is what made me wonder how hard it would be to make candied lemon peels. As luck would have it, it’s not very difficult at all!

Candied Lemon Peels

1.5 c sugar

2.5 c water

5 lemons, peels only (or 3 lemons and one large grapefruit)

wax paper


Put 2 c of water on to boil. Scrub the lemons and then peel them.

Dump the peels into the boiling water for 10 minutes, to remove the bitter oils.

Drain the water from the peels, and using the back of a spoon, scrape any remaining pith away. In the mean time, dissolve the half cup of sugar in the remaining half cup of water to form a simple syrup on medium/low heat.

When the sugar has completely dissolved into the water, add the lemon peels and allow them to simmer in the syrup for 15-20 minutes.

Withdraw the peels from the syrup, and dip them in the remaining sugar. Coat them, then let them harden on the waxed paper. Store in an airtight container.