Candied Meyer lemon peels

Candied Meyer lemon peels

When Meyer lemons are in season (November through the end of May), I try to make the most out of them – after all, they’re one of the most ambrosial citrus fruits out there, so it’s well worth making all kinds of dishes with them while you can.

While Meyer lemon juice finds its way into many of my recipes, it always breaks my heart to throw away the peels. Making Limoncello or making these candied peels is a great way not to waste any part of the gorgeous fruit!

These superbly aromatic candied peels can be used in cakes or scones, as a garnish on top of a mousse, as a topping for gelato (or even Greek yogurt!)… or just as a nibble.

Recipes

Meyer lemon mousse with candied lemon peels
Olive oil-thyme Bundt cake with candied Meyer lemon peels and citrus compote

Meyer lemon peels


Candied Meyer lemon peels

makes 3 cups (10 oz) (285 g)
active time: 45 min

  1. 2 1/4 lbs (1 kg) Meyer lemons (6 large)
  2. 2 cups organic sugar
  3. 1 cup spring water
  4. 1/2 cup Meyer lemon juice
  1. 1/2 cup organic sugar to coat the peels

  1. Step 1:camera icon Cut the lemons in half and juice them. Reserve 1/4 cup of the juice for this recipe and refrigerate or freeze the balance of the juice for another use. Scrape the membrane lining the inside of the lemon halves with a spoon and discard. Cut the lemon shells in half, cut the stem ends off, and then cut the peels lengthwise in 3/8″ strips. You should have 4 cups of lemon strips.
  2. Step 2:camera icon Fill a medium saucepan with water and bring to a boil. Add the lemon peels and boil for 5 minutes. Strain and repeat this process 2 more times, boiling a fresh pot of water each time. (This will remove the bitterness.) Drain peels thoroughly and set aside.
  3. Step 3:camera icon Place the sugar, water and lemon juice in a medium saucepan and bring to a boil. Add the lemon peels, reduce heat to medium-low and slow-simmer for about 1 hour until the peels are translucent. Strain the peels and place them on a cooling rack, spreading them so they are not touching. Let stand 12 to 24 hours to air-dry. To coat the peels, place the sugar on a plate. Roll each peel in the sugar, pressing the sugar into each slice with the tips of your fingers. Store in an airtight container at room temperature (preferably below 70ºF (21°C)) for up to one month.

Viviane’s tip
  1. If Meyer lemons are not available, you can make this recipe with regular lemons – but they must be fresh, with a firm skin, and as fragrant as you can get them. Since regular lemons are more acidic than Meyer lemons, use 1 1/4 cups of water and only 1/4 cup of lemon juice to candy the peels.

Candied Meyer lemon peels

candy, lemon, peel

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10 Comments

  • Reply lisaiscooking February 11, 2014 at 10:51 am

    I always feel like I have to come up really special uses of Meyer lemons. This is a great one. I’d love to have a constant supply of these candied peels!

    • Reply Viviane February 11, 2014 at 12:37 pm

      Lisa, thank you for stopping by… I agree with you about having a constant supply of these peels while Meyers are in season. I love having a couple of them at the end of a meal – So refreshing and so delicious! But, of course, thinking of recipes to use them is even more exciting!

  • Reply RavieNomNoms February 10, 2014 at 12:51 pm

    What a creative idea!! Looks lovely!

    • Reply Viviane February 11, 2014 at 12:45 pm

      Thank you, Raven!

  • Reply Angie@Angie's Recipes February 9, 2014 at 2:04 pm

    I don’t see meyer lemons over, but I guess other lemons will work too. They look great!

    • Reply Viviane February 11, 2014 at 12:45 pm

      Angie, these are indeed great with regular lemons too!

  • Reply El February 9, 2014 at 11:06 am

    I almost wish I didn’t see this recipe because I have an addiction to candied peels. Of course, now I must make them. Delicious.

    • Reply Viviane February 11, 2014 at 12:45 pm

      El, I have no doubt you will do something sublime with the Meyer lemon peels!

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