Last updated on June 16th, 2026 at 01:10 am
When life gives you lemons, don’t toss the peels, turn them into candied lemon peels. This easy and rewarding recipe transforms what’s usually discarded into a zesty treat that adds flair to summer desserts, baked goods, and homemade gifts. Whether you're working with organic lemons or a regular lemon, the process is simple and satisfying. Plus, making your candied citrus peel is a smart way to reduce waste and make use of the peel that holds so much flavor.
Tested and Trusted in My Homestead Kitchen
With years of hands-on experience in food preservation and making real food from scratch, I’m passionate about sharing practical, tested methods that work for busy home cooks. If you want to know more about my background, homestead life, and why I’m so dedicated to these traditions, you can check out my About Me page to learn more about my journey and expertise.
This recipe draws inspiration from creative uses of kitchen scraps, like how to make tomato powder from tomato skins and scraps, and how to freeze-dry apples at home.
Ingredients:
- Peels from 6-8 organic lemons
- 2 cups water
- 2 cups sugar
- Optional: extra sugar for coating
Equipment:
- Medium saucepan
- Slotted spoon
- Dehydrator or wire rack and sheet pan for oven
- Sharp paring knife
Instructions
- Washed and juiced lemon peels left over from juicing.
- Blanch lemon peels in a pot of boiling water for 60 seconds.
- Remove with a slotted spoon and let them cool slightly, then use a sharp knife or spoon to carefully scrape out as much of the white pith as possible.
- Repeat this blanching process two more times. And scrape out as much pith as possible. This step helps reduce the bitter flavor and softens the peels for candying.
- In a medium saucepan, combine 2 cups water and 2 cups sugar over medium heat, stirring until the sugar dissolves to create a classic sugar syrup. If you like precision, a candy thermometer should read around 230°F. Add the peels and reduce to low heat, simmering for 45–60 minutes until translucent.
- Remove peels from the syrup with a slotted spoon and place them in a single layer on a wire rack, parchment paper, or cookie sheet. If using a dehydrator, dry at 125–135°F for 4–6 hours until slightly tacky but no longer sticky. In the oven, use the lowest setting and check regularly to avoid over-drying.
7. Once dried, toss peels in a bowl of sugar if you want that signature candy sparkle. This is the final step, and it’s totally optional, but it makes these delightful treats even more tempting.
8. Place the finished peels in a mason jar with a lid, a ziplock bag, or another airtight container. Store in a dark place at room temperature for up to four weeks.
Tips for Success
- Use organic lemons when possible and wash them well before starting since the lemon peel is the focus.
- For thinner-skinned fruit, you may need less time simmering.
- The leftover citrus syrup from the simmering step is liquid gold, use it in lemonade, cocktails, or over pancakes.
Variations
- Use different citrus – Try orange, lime, or grapefruit peel for unique flavors and colors.
- Make them sour – Toss dried peels in a mix of granulated sugar and citric acid (start with ½–1 teaspoon per ¼ cup sugar).
- Infuse the syrup – Add ginger, vanilla bean, rosemary, or warm spices (like cinnamon or cloves) to the sugar syrup while simmering.
- Use thin or wide strips – Thin strips or zest give a delicate texture; wide strips are chewy and bold.
- Create a citrus mix – Combine multiple types of peel for a colorful, zesty candy blend.
How To Use Candied Lemon Peels
- Garnish desserts – Top cakes, cupcakes, and lemon bars for a sweet, citrusy finish.
- Flavor drinks – Stir into tea or cocktails for a hint of lemon and sweetness.
- Dip in chocolate – Create elegant treats by dipping peels in dark chocolate.
- Bake with them – Chop and add to cookies, muffins, granola, or scones.
- Gift or snack – Enjoy as a chewy snack or package in jars for homemade gifts.
Candied Lemon Peels
Equipment
Ingredients
- 8 organic lemons peels leftover after juicing
- 2 cups water
- 2 cups sugar
- 1 Tbsp. Sugar for coating optional
Instructions
- Prepare the Peels, blanch in boiling water for 60 seconds.
- Using a slotted spoon, remove and let them cool slightly.
- Using a spoon, remove as much white pith as possible.
- In the same boiling water blanch peels again for 60 seconds
- Remove from the water and scrape off as much of the pith as possible.
- Blanch a third time for 60 seconds.
- Remove and slice into bite-sized pieces.
- Blanch one last time for 60 seconds.
- Simmer peels in a simple syrup for 45-60 minutes until translucent.
- Remove peels from syrup and place in a single layer on dehydrator trays.
- Dehydrate at 125-135°F (52-57°C) for 4-6 hours or until the peels are no longer sticky but still slightly flexible.
- Follow the same process in the oven using the lowest temperature setting of your oven.
- Toss the dried peels in granulated sugar if you want that classic sugar coating.
- Store in an airtight container for up to 4 weeks.
Leave a Reply