Candied Lemon Peel



1 cup white sugar

1 cup water


  • trim off lemon peel from two lemons, leaving white pith on the lemon

  • julienne lemon peels

  • in a sauce pan, combine 1 cup of water and 1 cup granulated sugar

  • bring sugar water to a boil, add peels. Reduce heat to medium-low and simmer with lid off for 10-15 minutes. Stir occasionally, watch for peels to become translucent, not browned.

  • Remove with slotted spoon or fork, place on waxed paper to cool.

  • Optional: can roll or sprinkle with additional sugar.

  • Store in pantry in air-tight container for 1 week or freezer for 6 months.

Recipe courtesy of