Recipe By StevenRN
Published Jun 19th
Prep 10m Cook 1h Additional 30m Ready In 1h 40m
Servings 15 servings Calories 107.5

This is a good way to use up lemon rind and it goes good with coffee or on cake. It really does taste like candy, and you can do this to ANY citrus fruit. If you use oranges you can add brandy, cloves or other spices the mixture. Chop it up and put it in cookies, or just eat it by itself.

Recipe Ingredients

  • 3 lemons
  • 8 cups cold water, or as needed
  • 2 cups white sugar, or as needed

Cooking Directions

  1. 1 Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
  2. 2 Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
  3. 3 Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.

Nutrition Facts

  • Calories 107.5
  • Carbohydrate 29 g
  • Fat 0.1 g
  • Fiber 1 g
  • Protein 0.3 g
  • Sodium 4.4 mg
  • Sugar 26.6 g

Chef's Notes

If you use grapefruit peel, change the water and boil the peels about five times to remove the bitterness. For orange peel, one boiling is usually enough.


  1. If you have ever eaten commercial candied fruit peel, you will notice that they do not remove the pith! Do like several others suggested and blanch the peel in fresh water at least twice, for 10 minutes each time. This removes the bitterness and tenderizes the peel. When it's done enough, a toothpick should easily - Read more ...
  2. So I should clear up a few of the problems here... This was a Christmas favorite when I was a kid. My mother used both orange and lemon peels, and I learned from her. Regarding the bitterness: This comes from the oils in the peel, not from the pith, which is virtually tasteless. To reduce - Read more ...
  3. Perfect! I peeled the skin with a vegetable peeler. I used 4 small lemons (could have used 5 or 6 with just the peelings). No pith to peel. Not bitter at all. I boiled the lemons just once for 5 minutes. The key for me was the second boil in the sugar water. The directions - Read more ...
  4. I didn't have a problem at all with this recipe, and the lemon simple syrup that is left over is wonderful for lemon drop cocktails! In fact, I'm now using this recipe for making the syrup and not the other way around! Anyway, I prefer my candied peel to be dry and crunchy. So I - Read more ...
  5. So easy and so wonderful for decorating. I sprinkled them with sugar afterwards to give them a sugary look.
  6. A very good recipe. I used orange peel and rolled in granulated sugar afterwards and dipped in milk chocolate.
  7. My favorite candied citrus peel is grapefruit, where you actually WANT the white part. To avoid bitterness, bring cold water and peel to a rolling boil. Drain. Repeat. For orange peel, I might do this one or two times; for grapefruit, 6 or 7. Taste it. When the peel is tender, cook it in the - Read more ...
  8. Delicious! I used a veggie peeler to get only the yellow portion of the lemon peel. This resulted in tender strips of peel. I minced the finished candied lemon peel and added it to the Lemon Icing recipe from this site. Yummy!!
  9. In a hurry making a gingerbread cake for the holidays and stumbled across this recipe... it was quick and easy and garnished the cake perfectly..... with a lil lemon curd sauce on the side. It was wonderful.

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