Discover how to make candied lemon and orange peel with this simple, step-by-step recipe. With just a few basic ingredients like citrus peels, sugar, and water, you can create a flavorful treat perfect for snacking, garnishing, or baking. Whether you’re making German Stollen bread, wedding favors, or a topping for your favorite desserts, this recipe will transform your citrus peels into something truly special.
Try candied citrus peels in Christmas Stollen, Quark Stollen, Gluten Free Stollen and Chocolate Chip Stollen.
Why I Love Candied Lemon and Orange Peel
The vibrant colors and intense flavors of candied lemon and orange peel make it a versatile addition to any kitchen. It’s perfect for traditional recipes like holiday Stollen cake or as a garnish for a cup of tea.
The long process of candying citrus peel may seem like a lot of work, but it’s worth every second. From the bitter flavor of fresh lemon rind to the sweet, chewy goodness of the finished product, you’ll love the transformation.
BONUS: Coat the candied peels in melted dark chocolate for an irresistible treat!
Popular now: Perfectly tart and sweet Keto Lemon Curd.
While fresh lemon zest adds a bright, citrusy aroma to baked goods, the candied peel offers a softer sweetness with just a hint of the bitter taste from the white pith.
Ingredients for Candied Lemon and Orange Peel
- Citrus Peels to Use: Opt for organic lemons or oranges. Thinner skinned fruit like Meyer lemons are in fact ideal. To make this with grapefruit peel, choose those with thinner skins and blanch them one additional time.
For STOLLEN CAKE, use an equal mix of lemon and orange peel. - White Sugar and Water: Combine sugar and water in a 1-to-1 ratio to create simple syrup. For sugar-free options or a low calorie diet, substitute with monk fruit or another keto-friendly sweetener.
Trending now: Monk Fruit Simple Syrup Recipe.
How to Make Candied Citrus Peel
Now it’s time to transform the often-discarded peel into a delicious treat bursting with vibrant flavor.
Prepare the Citrus Peels
- Wash and Peel: Wash the citrus fruits thoroughly to remove wax or pesticides. Then slice off both ends. Run a small knife between the peel and the fruit, in other words through the white pith, about a ½ inch deep. Work the knife around the end of the lemon to loosen the peel. Repeat on the other end.
- Then, make four equally spaced, ½-inch deep lengthwise cuts along the peel.
- Using your fingers, gently pry each section of peel away from the lemon, leaving the white pith attached to the flesh.
- Slice each peel section lengthwise into wide strips.
- Lay the lemon strips peel-side down on a cutting board and, using a small, sharp knife, carefully shave off as much of the white pith as possible.
- Then, slice into thinner peels.
Blanch the Peels
Blanching the peels multiple times reduces the bitter taste, creating a perfectly balanced snack or garnish for desserts.
- In a medium saucepan, bring 4 cups water to a rolling boil. Then, reduce to a simmer.
- Add the orange and lemon peel to the hot water and blanch for 2 minutes to reduce bitterness. Then, drain the peels in a colander.
- Repeat the blanching process two more times, beginning with fresh cold water each time. These quick blanchings basically help reduce bitterness.
Candy the Citrus Peels
- Make the Simple Syrup: Combine two cups of sugar and two cups of water in a medium saucepan. Heat over medium heat, stirring occasionally, until the sugar water dissolves into a clear syrup. Bring the syrup to a gentle simmer.
- Simmer the Peels: Add the blanched lemon and orange peels to the sugar syrup and reduce to low heat. Simmer for a long time – for about 1 hour, stirring occasionally, until the peels become soft and translucent.
TEST TIP: Remove a piece and let it cool for a moment. Then, bite into it. If it’s easy to chew, it’s done. Otherwise, continue the long simmer. - Once Soft and Tender: Remove from heat.
Dry the Candied Peels
- Using a slotted spoon, carefully transfer the candied peels to a wire rack set over a baking sheet to drain off excess syrup. Don’t pile them on top of each other. Instead, drain peels in a single layer on a cooling rack to ensure proper air circulation. Allow the peels to dry completely for 12-24 hours, with the exact drying time depending on the humidity level.
Coat the Peels to Make Candied Lemon and Orange Peel
- Sugar Coating: Place the peels in a bowl and add one cup of sugar. Toss the peels until thoroughly coated, then shake off any excess sugar and arrange them on a rack to finish drying. Alternatively, you can use a ziplock bag to coat them.
Trending now: Black Forest Mini Cake.
How to Use Candied Citrus Peel in Sweet or Savory Dishes
Candied citrus peels are a yummy peel option for both sweet and savory dishes:
- Sweet Treats: Add to Stollen cake, cookies and pastries.
- Savory Dishes: Use them in glazes for roasted meats or as a topping for grain dishes.
- Chocolate Coating: Dip candied peel in melted chocolate – especially for a decadent snack.
Equipment You’ll Need to Make This Candied Lemon and Orange Peel Recipe
- A Paring Knife or Sharp Knife: To slice the citrus peels and remove the white part.
- A Pot: To cook the citrus peels.
- A Bowl: To toss the peels in sugar.
- A Drying Rack: If you don’t have a drying rack, let the peels dry on parchment paper or a plate.
Or try: Poppy Seed Stollen Cake (Mohnstollen).
FAQs
It is a candied lemon peel recipe made with a keto-friendly sugar substitute such as monk fruit.
Lemon peels are a great source of antioxidants including vitamin C. The sugar, however, in candied lemon peels isn’t healthy. To make healthy candied lemon peels, make this recipe with a natural zero-calorie sugar substitute such as monk fruit.
Blanching the peels multiple times in fresh water and simmering them in a simple syrup is the best way to reduce bitterness and achieve a flavorful peel.
Yes! This recipe works with any citrus peel, including lime and grapefruit, for variety.
No, you don’t need a candy thermometer to make candied lemon peel, but it can be helpful. A candy thermometer above all ensures the simple syrup stays at the right temperature, preventing it from overcooking or thickening too quickly. If you don’t have one, simply simmer the syrup gently over medium or low heat, stirring occasionally, and keep an eye on the consistency. The syrup should remain clear and not caramelize.
Yes, you’ll likely have extra syrup after making candied lemon peels. This is a delicious byproduct of the process and there are many ways to use it.
See the Recipe Card for daily values, i.e., for nutrition facts.
Tips for Storing Candied Lemon and Orange Peel
Airtight Container: Store your candied citrus peel in an airtight container at room temperature for up to 5 days or in the fridge for longer.
Freezing Option: For extended storage, freeze the peels in a ziplock bag for up to 6 months.
Candied citrus peel is a delicious treat that takes a little time but is worth every effort. Try it today, and enjoy the burst of citrusy sweetness in every bite!
You might also like Poached Pears in Tasty Pear Syrup, Gluten-Free Lemon Bars and Orange Angel Food Cake.
Scroll Down for the Recipe Card
Easy Candied Lemon and Orange Peel Recipe
Equipment
- 1 Paring Knife or Sharp Knife – To slice the citrus peels and remove the white part.
- 1 Medium Saucepan – To cook the peels.
- 1 Bowl – To toss the peels in sugar.
- 1 Drying Rack – It's best to use a wire cooling rack to ensure proper air circulation. If you don't have a one, let it dry on parchment paper or a plate.
Ingredients
- 12 Ounces Citrus Peels – Opt for organic lemons or oranges. Meyer lemons, with their thinner skins, are ideal.
– For STOLLEN CAKE, use an equal mix of lemon and orange peel. The recipe provides enough candied citrus peel for 4 Stollen cakes.
- 2 Cups Sugar or Zero-Calorie Monk Fruit – When you cook the citrus peels in sugar and water, use a 1:1 ratio of sugar to water.
- 2 Cups Water
- 1 Cup White Sugar or Zero-Calorie Monk Fruit – Or enough to coat the boiled, drained citrus peels.
Instructions
Prepare the Citrus Peels
- Wash and Peel: Wash the citrus fruits thoroughly to remove wax or pesticides. Then slice off both ends. Run a small knife between the peel and the fruit, in other words through the white pith, about a ½ inch deep. Work the knife around the end of the lemon to loosen the peel. Repeat on the other end.
- Make four equally spaced, ½-inch deep lengthwise cuts along the peel.
- Using your fingers, gently pry each section of peel away from the lemon, leaving the white pith attached to the flesh.
- Slice each peel section lengthwise into wide strips.
- Lay the strips peel-side down on a cutting board and, using a small, sharp knife, carefully shave off as much of the white pith as possible.
- Then, slice into thinner peels.
Blanch the Peels
- In a medium saucepan, bring 4 cups of water to a rolling boil. Then, reduce to a simmer.
- Add the peels to the hot water and blanch for 2 minutes to reduce bitterness. Drain the peels in a colander.
- Repeat the blanching process two more times, beginning with fresh cold water each time. These quick blanchings help reduce bitterness.
Candy the Citrus Peels
- Make the Simple Syrup: Combine two cups of sugar and two cups of water in a medium saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves into a clear syrup. Bring the syrup to a gentle simmer.
- Simmer the Peels: Add the blanched lemon peels to the syrup and reduce to low heat. Simmer for about 1 hour, stirring occasionally, until the peels become soft and translucent.TEST THE PEELS: Remove a piece, let it cool for a moment. Then, bite into it. If it’s easy to chew, it’s done.
- Once Soft: Remove from heat.
Dry the Candied Peels
- Using a slotted spoon, carefully transfer the candied peels to a wire rack set over a baking sheet to drain off excess syrup. Don't pile them on top of each other. Instead, drain peels in a single layer on a cooling rack to ensure proper air circulation. Allow the peels to dry completely for 12-24 hours, with the exact drying time depending on the humidity level.
Coat the Peels
- Sugar Coating: Place the peels in a bowl and add one cup of sugar. Toss the peels until thoroughly coated, then shake off any excess sugar and arrange them on a rack to finish drying. Alternatively, you can use a ziplock bag to coat them.
Save the Leftover Syrup
- The leftover syrup is delicious. Use it to sweeten beverages or pour over desserts.
Tips for Storing Candied Citrus Peel
- Airtight Container: Store your candied citrus peel in an airtight container at room temperature for up to 5 days or in the fridge for longer.
Notes
The instructions are really clear. This turned out great. Thank you.
You’re welcome. Thanks for letting me know.