Candied Lemon Peels

lemon peels

My parents grow a ton of fruits and veggies, which means I get dibs on the extras….and there are always extras! The most recent haul was lemons, like 5 grocery sacks full of lemons. I am one of those people who can just sit there and eat lemons, but even this was too many for me. After giving some away to my neighbors, making lemonade, lemon sorbet, lemon ice cubes, I still had a lot lemons. I decided to try my hand at candied lemon peels. They are like a more natural lemon flavored fruit snack. P.S: I LOVE fruit snacks. I don’t care if they’re meant for kids. I snack like I’m 5, and I’m okay with it.  I don’t want the suspense to kill you, so I’ll just tell you they were amazing!

lemon-selffive

This recipe was pretty easy and has a low ingredient amount. Remember: the ingredients don’t need to be exact. You can just add more of everything as needed. It takes less than 1.5 hours to do everything.

-About 3 or 4 lemons

-Around 8 cups of water

-About 2 cups of sugar or sugar substitute

Directions:

  1. Peel the lemons.
  2. Cut the peels into strips.
  3. In a medium saucepan, bring 4 cups of water to a simmer.
  4. To blanch the lemon peel and rid it of most of the bitterness in the pith, add the peel to the simmering water in the saucepan, simmer for 2 minutes and drain into a colander.
  5. Repeat twice more, using fresh cold water each time.
  6. In a medium saucepan, combine sugar and water and slowly bring to a simmer.
  7. Add the blanched lemon peels to the sugar syrup and simmer gently for about 1 hour, until the peel is tender.
  8. When the peel is tender, remove from the heat.
  9. With a fork or small tongs, gently remove each piece of peel from the syrup and lay on a wire rack set on an edged baking sheet. Let cool and dry completely.
  10. A few pieces at a time, toss the peel in sugar to coat and set on a clean wire rack to dry.
  11. Store in an airtight container at room temperature for several days or in the refrigerator for several weeks.
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