This is my kind of recipe. Why? It serves my short attention span perfectly because it requires only three ingredients (does water count?) and I only need to master the art of boiling water. I don’t know what it is, but when I’m faced with a recipe that requires more of me, I run for the hills and paint a dresser instead. However, I fell in LOVE with this little project because 1) I can finally use the remaining lemons dangling on my tree here in #Folsom #California, 2) there are opportunities to repurpose ingredients that would have otherwise been thrown out, and 3) they are DELICIOUS.
Peels not candied last for roughly 1 week refrigerated in an airtight container. Candied peels will last for months, and a little longer if you dust them with sugar.#CommissionEarned They taste like chewy lemon drops. We eat them as is, with coffee, or on cupcakes. You can even dip them in white or dark chocolate to give them a little extra za-za-zing! Here we go…
(Disclosure: I receive commission for purchases made using Amazon links in my article. I appreciate your support!)

Ingredients:
- 3 lemons #CommissionEarned
- 10 cups cold water, or as needed
- 1-1/2 cups white sugar #CommissionEarned, or as needed
Directions
- Prep, 10 minutes
- Cook, 1 hour
- Ready in 1h 45m
Cut lemons #CommissionEarned into ¼-inch thick slices, remove fruit pulp*.
Cut the peel rings in half to create bite sized strips.
Bring cold water and lemon #CommissionEarned peel to a boil in a small pan. Drain water*, and repeat 2 more times with fresh cold water. Drain and set peels aside.
Combine 2 cups fresh water with 2 cups sugar #CommissionEarned. Bring to a boil, stirring to dissolve the sugar #CommissionEarned.
Reduce heat to medium-low and stir in peels; simmer until the white pith is translucent.
(Disclosure: I receive commission for purchases made using Amazon links in my article. I appreciate your support!)
To dry the peels, drain syrup and allow candied peels to dry for 15 minutes, then toss with additional sugar #CommissionEarned and store in an airtight container #CommissionEarned at room temperature. To keep peels soft, store with the sugar syrup in a leak proof container #CommissionEarned and refrigerate. My personal go-to for liquid and dry storage is Snapware Airtight & Spill Proof Glass #CommissionEarned containers.
This recipe can be used for other citrus, however the number of boiling cycles will differ due to its unique level of bitterness. Orange #CommissionEarned peel, 1 boiling cycle. Grapefruit #CommissionEarned peel, 5 boiling cycles.
*TIP: During the prep and boiling process I discovered I could reduce waste by repurposing the fruit pulp and first round of boiled water which had a strong lemon aroma. This week I’ll be treating myself to hot lemon juice with honey #CommissionEarned, a great hot drink alternative when you’ve reached your caffeine limit for the day. I then stored the first round of boiled water in a spray bottle #CommissionEarned to use on sheets and for gentle dusting.


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