Description
This candied lemon peel recipe transforms humble lemons into a dazzling, subtly spiced treat, glistening with vibrant zest. It is perfect for adding a gourmet touch to everyday desserts or as thoughtful, family-friendly gifts.
Ingredients
Scale
- 4–5 large lemons, unwaxed organic
- 400 g granulated sugar, for syrup
- 500 ml water
- 150 g granulated sugar, for spiced coating
- 1 tsp Sichuan peppercorns
- 1 tsp smoked paprika
- 0.25 tsp salt
- 20 g roasted pistachios, optional
Instructions
- Prep Lemons: Wash lemons, trim ends, score into 4-6 sections. Peel rind in wide strips, minimizing pith. Scrape pith to 2-3 mm (0.125 inch). Cut strips 5-7 cm (2-3 inches).
- Blanch Peels: Place peels in saucepan, cover with cold water. Boil and simmer for 5 minutes. Drain and rinse. Repeat this process two more times (total 3 cycles) to remove bitterness and soften peels.
- Simmer in Syrup: In a clean saucepan, combine 200 g (1 cup) sugar and 500 ml (2 cups) water. Simmer until sugar dissolves and syrup is clear. Add blanched peels, then reduce heat to very low and simmer for 45 minutes, stirring. Add the remaining 200 g (1 cup) sugar and stir until dissolved. Continue simmering for 45-60 minutes until peels are translucent and syrup thickens.
- Dry Candied Peels: Remove candied lemon peel from syrup with tongs. Arrange in a single layer on a wire rack over a baking sheet. Dry at room temperature for 4-6 hours, or overnight, until slightly tacky.
- Prepare Spiced Sugar: While peels dry, lightly toast Sichuan peppercorns on medium-low for 1-2 minutes until fragrant. Grind them finely. In a shallow dish, combine 150 g (0.75 cup) sugar, ground peppercorns, 1 tsp smoked paprika, and 0.25 tsp salt. Mix well.
- Coat and Finish Drying: Once the peels are tacky, toss them in the spiced sugar mixture. Shake off any excess. Place back on the wire rack and air dry for 12-24 hours until the coating is firm and not sticky.
Notes
Store finished candied lemon peel in an airtight container for 2-3 weeks. Ensure to scrape pith carefully from lemon peels to avoid bitterness. If Sichuan peppercorns are unavailable, use a pinch of black pepper. Toasted almonds are a fine substitute for pistachios.
- Prep Time: 20 minutes
- Cook Time: 115 minutes
- Category: Confectionery
- Method: Candying
- Cuisine: General
Nutrition
- Serving Size: 25 g (about 4-5 pieces)
- Calories: 80 calories
- Sugar: 19 g
- Sodium: 50 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: candied lemon peel, lemon, citrus, spiced, easy dessert, gift, vegan, gluten-free, gourmet, snack