Candied Lemon Peel & Dried Lemon Slices

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews



[b]Candied Lemon Peel[/b]

  • Lemons
  • 2 c. Water
  • 1 1/2 c. Sugar, plus extra for finishing

[b]Dried Lemon Slices[/b]

  • Lemons, as many as your heart desires


[i]To Make the Candied Lemon Peels[/i]

  1. To peel the lemons, cut off the thick ends on both sides of your lemon. Make a lengthwise slice and gently remove the peel from the lemon, keeping it in one piece if possible. Flatten your peel on the counter and use a spoon to gently scrape away the bitter pith from the peel.
  2. Slice the peel into approximately 1/2 inch wide strips.
  3. Boil the peel in a pan filled with an inch or two of water for approximately 15 minutes to remove the bitterness. Drain.
  4. Stir the sugar and the water in a medium saucepan on medium high heat until dissolved. Add the lemon slices and simmer covered for 40 minutes.
  5. Lift the peels out with a fork or slotted spoon and let cool on a wire rack.
  6. Once cooled, roll the peels in granulated sugar or dip in melted chocolate.

[i]To make the dried lemon slices[/i]

  1. Slice your lemons into paper thin rounds. To make it easier, you can put them in the fridge for a few hours before slicing.
  2. Place them on a wire cooling rack, then place this on a baking sheet. Bake at 170F for 4 hours, flipping every hour or so. Once the time is up, turn off the oven and let them sit in the oven overnight to firm up. Store in an airtight container.