Candied Meyer Lemon Peel

By: @JennaFreshAndFit

  • 4 large firm Meyer lemons
  • 1 cup sugar + 1/2 cup for dusting
  • 1 cup water
  1. Rinse lemons and pat dry with a clean kitchen towel. Slice ends off lemons.
  2. Insert a thin sharp knife between the peel and membrane about halfway down the lemon working around the entire peel. Repeat on the opposite end. Remove the center flesh from the lemon and reserve for juicing or other uses.
  3. Slice lemon peel in half to create 2 pieces.
  4. Use a spoon to scrape out membrane.
  5. Roll peels lengthwise and slice into thin strips.
  6. Place lemon peels in a medium saucepan and cover with water. Bring to a boil and simmer peels for 4 minutes. Drain and repeat with fresh water.
  7. Add 1 cup of sugar and 1 cup of water to the saucepan and return lemon peels. Stir gently. Bring to a simmer. Simmer for 1 hour or until peels are bite tender.
  8. Using a fork, transfer lemon peels to a wire rack on top of a parchment paper lined baking sheet to dry, 10-30 minutes.
  9. Once peels are just slightly sticky, toss a few pieces of lemon peel in ½ cup of sugar and return to the clean dry wire rack. Repeat with remaining peels. Store in a glass container in a cool dry location for several weeks. Enjoy candied lemon peel on its own, on top of custard or pudding, as a cocktail garnish, or to  decorate cakes and pastries.