When life gives you lemon peels… make your own candy!
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
Candied Meyer lemon peels
makes 3 cups (10 oz) (285 g)
active time: 45 min
- 2 1/4 lbs (1 kg) Meyer lemons (6 large)
- 2 cups organic sugar
- 1 cup spring water
- 1/2 cup Meyer lemon juice
- 1/2 cup organic sugar to coat the peels
- Step 1:
Cut the lemons in half and juice them. Reserve 1/2 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. - Step 2: 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.
- Step 3: 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. Alternatively, place in a food dehydrator and dry the peels for 2 to 3 hours at 135ºF (57°C). 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 three months.
Viviane’s tip
- 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.
Hi Viviane!
I love your videos. My 3 year old daughter loves watching the cake ones. I made this recipe last time and they were delicous. However, they sweat when stored in a jar. Do you have any tip to keep them dry? Thanks.
Hi Tram! My apologies for this late reply. I am delighted your daughter is enjoying the videos… that is a huge endorsement! As for the lemon peels sweating… they will tend to do that after being stored for a few days as the sugar will starts to dissolve. To prevent this, try air-drying them a bit longer before you roll them in the sugar. I suggest 12 to 24 hours, but if you live in a humid climate it may take longer. Let me know how your next batch goes!
I am making this tonight for the olive oil cake. Question: Recipe says to reserve 1/4 cup of juice, but list says add 1/2 cup. Am I assuming correctly that it’s 1/2? Thank you!
TL, Good catch! This one escaped both my editor and myself. Yes, you’re right, you need 1/2 cup of Meyer lemon juice for this recipe. I corrected “Step 1”. Hope they turned out de-licious!
Pingback: Candied Meyer Lemon Peel | Haiku House
I am so glad I found your website through Deb at her “East Of Eden Cooking Blog”. You have a gorgeous site and I’m so happy I found this recipe for Candied Meyer Lemon Peel. I have a big tree in my yard and I’m always looking for new recipes. Thank You.
I would love to be snacking on these right now. They remind me of candied ginger in the way they look, but I know that they would taste completely different. Bet they are good for you too. 🙂 Thanks for sharing such a fabulous recipe!
Pingback: Olive oil-thyme Bundt cake with candied lemon peels and citrus compote — food & style
Pingback: Meyer lemon mousse with candied lemon peels — food & style
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!
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!
What a creative idea!! Looks lovely!
Thank you, Raven!
I don’t see meyer lemons over, but I guess other lemons will work too. They look great!
Angie, these are indeed great with regular lemons too!
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.
El, I have no doubt you will do something sublime with the Meyer lemon peels!