Candied Lemon Peels

2 days ago
2 min read

Candying citrus fruits is an ancient technique, originally developed to preserve fruit in times when sugar was one of the few effective methods to extend shelf life. The earliest forms of candied fruit spread during the Middle Ages along the trade routes between the East and the Mediterranean, where sugar — then a precious spice — was used not only to sweeten but also to preserve food. In Italy, this tradition became deeply rooted especially in regions rich in citrus groves, such as Sicily and the Amalfi Coast, where intensely fragrant lemons with thick peels are ideal for candying. Venice, a historic hub for spices and sugar trade, also played an important role in spreading candying techniques throughout Europe.

Today, candied lemon peels are widely used in many preparations: traditional pastries (panettone, colomba, cassata, sweet ricotta desserts), artisan chocolate making, dessert decoration, and even mixology. It is an ancient preparation that remains very relevant today, appreciated both for its intense flavor and for its elegant balance of sweetness and citrus freshness. 🍽️Serves: 1 jar (250 ml) ⏲️Time: 10 hours 🧺Ingredients:

140 g lemon peels (about 6 medium untreated lemons)
140 g granulated sugar
90 ml water
5 tablespoons granulated sugar for coating

🥣Inastructions: 1. Preparing the peels

Wash the lemons thoroughly under warm water. Peel them, removing mainly the yellow outer layer and as much of the white pith as possible (it is bitter). Cut the peels into even strips.

2. Soaking and reducing bitterness

Place the peels in a bowl of cold water and soak for at least 1½ hours, changing the water a couple of times. Bring a pot of water to a boil, add the peels, and boil for 2–3 minutes. Drain and repeat this process 3 times.

3. Preparing the syrup In a saucepan, combine the water (90 ml) and granulated sugar. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Add the peels, reduce the heat, and let them simmer gently for 30–35 minutes. Stir carefully from time to time. The peels are ready when they appear glossy and slightly translucent, and the syrup has thickened. 4. Drying Drain the peels and place them on a rack or baking paper, well separated. Let them dry at room temperature for 4–6 hours, or until dry to the touch (I left mine overnight). Toss the peels in the granulated sugar (about 5 tablespoons), shaking off the excess. Store in an airtight jar. 💡Tips: