candied lemon peel

Candied citrus peel is easy to make yourself, contains no chemicals or additives, and tastes MUCH better than store-bought!

Candied Orange Peel and Candied Lemon Peel

Valencia oranges

sugar

water

Slice both ends of the citrus fruits. Cut the peel on each each into 4 or more vertical segments, depending on the size of the fruit. Peel off each segment of rind. (You can remove a little of the white pith, though not necessary.  The pith is bitter but the blanching process below will help reduce the bitterness.  Note that if you remove the white pith, the thinner the peels are the harder and more leathery they will be when they’re candied.) Slice the peels into 1/4 inch wide strips. (Keep the peeled citrus for eating, cooking, juicing, etc)

Boil the peels in a pot of water for 15 minutes. Drain the peels in a colander, rinse and then drain again. Discard the water from the pot.Repeat this process one or two more times to reduce the bitter flavor.

Add the 1 cup of fresh water and the sugar to the pot and bring it to a boil. Boil it for a couple of minutes until the sugar is dissolved. Add the citrus peels, reduce the heat to low and simmer for 45-60 minutes, stirring occasionally, until the peels become translucent and the syrup becomes lightly syrupy (on a candy thermometer this will be be approximately soft ball stage).

Use a slotted spoon to remove a few of the peels at a time and let the excess syrup drip off for a few seconds. Place the hot, wet peels in a bowl of sugar or a ziplock bag with sugar in it and toss/shake to coat.

Spread the candied citrus peels out on a wire rack to cool and dry completely, 1-2 days.

Stored in an airtight container in a cool, dry place, the candied citrus peel will keep for at least a month. They&#039;ll keep even longer in the fridge and for a few months frozen.Note:  If you find your candied citrus peel gets hard after a while don&#039;t worry - they will soften up beautifully as they bake in whatever recipe you add them to!Note:  To keep the candied peels even softer you can limit the drying time, skip the final sugar coating step and put the peels in a ziplock bag and either refrigerate or freeze them.Yields approximately 8 ounces of candied citrus peel depending on peel thickness.

Top this citrussy sponge with lemon icing and candied peel. Greek yogurt creates a cake that's extra moist and tangy, for an irresistible teatime treat

Lemon sponge cake

unsalted butter

golden caster sugar

eggs

lemons

self-raising flour

½ tsp baking powder

Greek yogurt

icing sugar

lemon zest

granulated sugar

Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.&nbsp;

Beat the butter and caster sugar together with an electric <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and &frac12; tsp salt, then fold in the yogurt.&nbsp;

Spoon the mixture into the lined tin, smoothing the top with a <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a>. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month.&nbsp;

When you&rsquo;re ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve.&nbsp;

To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a <a href="https://www.bbcgoodfood.com/howto/guide/kitchen-knives-how-buy-best">knife</a>, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.&nbsp;

These candied lemon peels are very easy to make and are perfect for snacking and for your holiday baking.

Candied Lemon Peel

organic sugar

Wash lemons thoroughly.

With a sharp knife score the lemons from the top to the bottom.

Gently pull the peel away from the lemons with your hands.

Cut the peels in thin strips and place them in a medium sauce pot.

Cover with water and bring to a boil. Boil for about 10 minutes.

Drain the water and repeat this process 2 more times.

To the drained lemon peels add 2 cups of sugar and 2 cups of water.

Over medium heat, bring to a boil. Simmer the lemon peels for about 1 hour.

With a slotted spoon, transfer the lemon peels to a drying rack. Let them drain and dry for about 24 hours.

https://www.youtube.com/watch?v=p4z1b6l9yGs&t=2s

When life gives you lemons ... In this video I am showing you a simple method how to make candied lemon peel that you can use in your holiday baking, for snacking, or for cocktails. 
All you need is 
lemons (or any citrus such as orange or grapefruit)
water and
organic sugar https://amzn.to/2L6wIRt
- and a bit of time. 


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#lemon #candiedlemonpeel #howto

How to make Candied Lemon Peel

Candied lemon slices are an easy-to-make treat that is perfect for topping cakes and cookies. Learn how to make delicious candied lemons here!

Candied Lemon Slices

sugar (see Notes below)

lemon juice

lemons (sliced)

white sugar

Lemon Juice

Water is a transparent and nearly colorless chemical substance that is the main constituent of Earth's streams, lakes, and oceans, and the fluids of most living organisms. Its chemical formula is H2O, meaning that its molecule contains one oxygen and two hydrogen atoms, that are connected by covalent bonds. Water strictly refers to the liquid...

In a large saucepan over high heat add the sugar, water and lemon juice. Bring to a boil.

Add the lemon slices, then turn the heat to a simmer (medium-low). Simmer gently for 40 minutes, or until the slices are translucent and the liquid has reduced considerably.

Transfer the candied lemon slices to parchment paper and arrange in a single layer. Allow the lemon slices to dry overnight or at least 8 hours before enjoying or storing.

This is a smart way to use up a big bag of lemon from Costco. I now have tons of candied lemon in the freezer, ready to be added to tea or cakes.

I had no idea candied lemons were this easy to make. I'll be making these often. Yum!

I couldn't believe how easy it was to make these candied lemons!! They looked so pretty and were so easy to make - we used them as a garnish for our morning tea!

Oh how fun! This definitely is the perfect use for leftover lemons. They would add such a wonderful touch to cakes and pies.

https://content.jwplatform.com/videos/5OziZvCj.mp4

Candied lemon slices are an easy-to-make treat that is perfect for topping cakes and cookies. Learn how to make delicious candied lemons here!

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Top 4 candied lemon peel recipes from across the web

The most viewed candied lemon peel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed candied lemon peel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine