Recipes > Desserts > Fruit Desserts > Lemon Desserts > Candied Lemon Peel

Candied Lemon Peel

Candied Lemon Peel Recipe


This is a good way to use up lemon rind or any citrus peel.


  • 3 fruit, without seeds lemons
  • 8 cups cold water, or as needed
  • 2 cups white sugar, or as needed


  1. Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
  2. Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
  3. Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.

Add comment

Nutritional Information

Candied Lemon Peel

Servings Per Recipe: 15
Calories: 107.5
% Daily Value *
protein: 1 %
carbohydrates: 9 %
exchange other carbs:
dietary fiber: 4 %
saturated fat:
vitamin a iu:
niacin equivalents:
vitamin b6: 2 %
vitamin c: 28 %
calcium: 2 %
iron: 1 %
magnesium: 1 %
potassium: 1 %
thiamin: 1 %
calories from fat:
percent of calories from carbs:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018,
All Rights Reserved