Best Candied Lemon Peels Recipes

CANDIED LEMON PEELS

Steps:

• Use a vegetable peeler to remove the peel from the lemon in vertical strips. Try to remove only the yellow zest, avoiding as much of the white pith as possible. Save the lemon for another use.
• In a small saucepan, combine the peels with 2 cups cold water. Bring to a boil, then drain off the water. Again add 2 cups cold water, bring to a boil, and drain. Repeat the process a third time, then remove the peels from the pan and set aside.
• Measure 2 cups of the sugar into the pan and add 1 cup water, whisking until the sugar dissolves. Add the peels and bring to a boil over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the peels are tender and translucent, 10 to 15 minutes. Drain the peels and let cool.
• Measure the remaining 1/2 cup sugar into a medium bowl and add the peels. Toss to coat. Using a fork or your fingers, remove the peels one at time, gently shaking each to remove excess sugar. Store in an airtight container. The peels will keep for several weeks.

MEYER LEMON CURD TART WITH CANDIED LEMON PEELS

Steps:

• For the candied lemon peels: Set a wire rack into a rimmed baking sheet. Use a vegetable peeler to peel 1/2-inch strips from 3 of the lemons; reserve. Juice all 5 lemons (you should have about 1/2 cup); cover and refrigerate the juice. Put the reserved strips of peel into a medium saucepan and cover with cold water. Bring the water to a boil, and cook for 10 minutes. Drain the peels and repeat the process 2 more times. Pat the peels completely dry.
• Add 1/2 cup granulated sugar and 1/4 cup water to a medium saucepan and bring to a simmer over medium heat. Add the peels and cook until they start to turn translucent, 6 to 7 minutes. Use tongs to remove them from the saucepan and lie them flat on the prepared rack. Let dry at room temperature, 6 hours and up to overnight. Toss the peels with 1 tablespoon granulated sugar in a small bowl.
• For the shortbread crust: Position an oven rack in the bottom third of the oven and preheat the oven to 350 degrees F. Spray a 9-inch tart pan with cooking spray.
• Add the flour, butter and confectioners' sugar to a food processor. Pulse until the mixture resembles coarse meal with some pea-sized pieces. Add the egg and pulse until the dough comes together. Press the dough into the bottom and up the sides of the prepared tart pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 30 minutes.
• For the lemon curd: Meanwhile, whisk the reserved lemon juice, eggs, yolks, milk and remaining 1/2 cup granulated sugar in a medium saucepan over medium heat until well combined. Add the butter and stir continuously until the mixture is thick and coats the back of a spoon, 10 to 12 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula.
• Bake until the curd is set, 15 to 17 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the fridge to cool completely, about 1 hour more. Decorate with the candied peels and serve cold.

MEYER LEMON CURD TART WITH CANDIED LEMON PEELS

Steps:

• For the candied lemon peels: Set a wire rack into a rimmed baking sheet. Use a vegetable peeler to peel 1/2-inch strips from 3 of the lemons; reserve. Juice all 5 lemons (you should have about 1/2 cup); cover and refrigerate the juice. Put the reserved strips of peel into a medium saucepan and cover with cold water. Bring the water to a boil, and cook for 10 minutes. Drain the peels and repeat the process 2 more times. Pat the peels completely dry.Add 1/2 cup granulated sugar and 1/4 cup water to a medium saucepan and bring to a simmer over medium heat. Add the peels and cook until they start to turn translucent, 6 to 7 minutes. Use tongs to remove them from the saucepan and lie them flat on the prepared rack. Let dry at room temperature, 6 hours and up to overnight. Toss the peels with 1 tablespoon granulated sugar in a small bowl.For the shortbread crust: Position an oven rack in the bottom third of the oven and preheat the oven to 350 degrees F. Spray a 9-inch tart pan with cooking spray.Add the flour, butter and confectioners' sugar to a food processor. Pulse until the mixture resembles coarse meal with some pea-sized pieces. Add the egg and pulse until the dough comes together. Press the dough into the bottom and up the sides of the prepared tart pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 30 minutes.For the lemon curd: Meanwhile, whisk the reserved lemon juice, eggs, yolks, milk and remaining 1/2 cup granulated sugar in a medium saucepan over medium heat until well combined. Add the butter and stir continuously until the mixture is thick and coats the back of a spoon, 10 to 12 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula.Bake until the curd is set, 15 to 17 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the fridge to cool completely, about 1 hour more. Decorate with the candied peels and serve cold.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

CANDIED ORANGE (OR GRAPEFRUIT OR LEMON) PEELS

Steps:

• If using non-organic fruit, wash peels WELL before peeling.Cut the peel on each fruit into quarters. Pull the peel off in these quarter sections. Slice peel into 1/4 inch-wide strips.
• In a saucepan add salt and cover with cold water. Boil 15 minutes, pour off water and add fresh water. Boil 20 minutes. Change water again and boil another 20 minutes.
• Drain and cover with 2 1/2 cups sugar and 1 cup water.
• Simmer, stirring constantly, until all the syrup has boiled away. Do not let the peels scorch.
• Spread on wax paper. Roll peels in remaining sugar. Let dry.
• Store in an airtight container. Keeps one week or can be frozen.

CANDIED LEMON PEELS

Steps:

• Slice the lemons into four quarters lengthwise. Peel the lemon flesh away from the peels. Reserve for another use. Use a small, sharp-edged spoon to scrape the tough fibrous parts off of the inner peel, leaving a thin layer of white left behind on the peel. Slice the peels into thin strips. Alternatively, for thinner and daintier decorative peels, you can use a serrated peeler to scrape yellow strips from the exterior of the lemon peel. Cut those peels into thin slices.
• Place the peels into a saucepan and cover with water. Bring the water to a rolling boil for 30 seconds. Drain the peels in a colander.
• Cover with water again. Bring to a boil for 30 seconds, then drain again in a colander. The boil and drain process helps to cook out any bitter flavor from the peels. You can boil and drain up to three times, but I usually only do it twice because the lemon flavor is weakened each time you do it.
• When you're finished boiling and draining, pour 4 cups of water into the saucepan along with 3 cups of sugar. Stir with a whisk while the water heats, till all of the sugar is dissolved.
• Add peels to the saucepan and bring to a rolling boil. Reduce heat to the a low simmer. Let the peels simmer for 60-90 minutes, stirring every 15 minutes. Different sized peels will take different amounts of time to cook. The peels are ready when they're transparent and easy to bite through. Err on the side of cooking them longer, if you're unsure... undercooked peels will have a slightly bitter flavor.
• Drain the peels. If you want to, you can strain the peels through a mesh strainer, letting the liquid stream into a jar. The leftover lemon flavored simple syrup can be used to flavor drinks and cocktails. It will be a thick syrup, and sugar crystals may collect in the jar over time. You can reconstitute the syrup by adding water and stirring over moderate heat if the syrup becomes overly thick.
• Line a baking sheet with parchment paper. Spread the peels out in an even layer on the parchment. Let the peels cool for about 15 minutes till tacky to the touch. Pour 1/4 cup of sugar into a small bowl. Dip the peels into the sugar till coated. Sugar coating the peels will add sweetness and help to keep them from sticking together. Alternatively, you may let the peels dry as-is for a deeper yellow color and a gel-like texture. Place the peels back on the parchment. Let them dry for 2-3 hours longer if they are sugar coated, and overnight if they are not. At this point, you can serve them, or you can dip them in chocolate. For a batch of lemon peels, you will need about 4 ounces of chocolate (dark or white). Melt the chocolate in a small bowl in the microwave for 60 seconds, or until you can stir the chocolate to a smooth consistency. Dip the candied peels one at a time into the chocolate, so they are coated halfway up the peel. Place the dipped peels on a parchment-lined baking sheet and let them dry for 30-45 minutes. These candied peels make a great homemade gift. They will last in a sealed jar for a few months. If you're jarring them and giving them away, I recommend sugar-coating the peels to keep them from sticking to each other. Thicker peels are more candy-like, and taste similar to lemon drops. Thinner peels (using a serrated peeler) will dry curly and slightly crunchy. They're perfect for decorating daintier dishes like cakes and cupcakes. The chocolate-dipped peels are a personal favorite of mine. I especially like the lemon peels dipped in white chocolate.
• Pour 1/4 cup of sugar into a small bowl. Dip the peels into the sugar till coated. Sugar coating the peels will add sweetness and help to keep them from sticking together. Alternatively, you may let the peels dry as-is for a deeper yellow color and a gel-like texture. Place the peels back on the parchment. Let them dry for 2-3 hours longer if they are sugar coated, and overnight if they are not. At this point, you can serve them, or you can dip them in chocolate. For a batch of lemon peels, you will need about 4 ounces of chocolate (dark or white). Melt the chocolate in a small bowl in the microwave for 60 seconds, or until you can stir the chocolate to a smooth consistency. Dip the candied peels one at a time into the chocolate, so they are coated halfway up the peel. Place the dipped peels on a parchment-lined baking sheet and let them dry for 30-45 minutes. These candied peels make a great homemade gift. They will last in a sealed jar for a few months. If you're jarring them and giving them away, I recommend sugar-coating the peels to keep them from sticking to each other. Thicker peels are more candy-like, and taste similar to lemon drops. Thinner peels (using a serrated peeler) will dry curly and slightly crunchy. They're perfect for decorating daintier dishes like cakes and cupcakes. The chocolate-dipped peels are a personal favorite of mine. I especially like the lemon peels dipped in white chocolate.