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Candied Lemon Peel

 Candied Lemon Peel
This old-fashioned candy can also be used a garnish for other desserts. The sweet-tart taste is delightful.—Betty Slivon, Sun City, Arizona
32 ServingsPrep: 1-3/4 hours Cook: 50 min. + standing


  • 8 large lemons
  • 2 cups sugar
  • 2 cups water
  • 1-1/2 cups superfine sugar
  • 1-1/2 cups semisweet chocolate chips
  • 2 tablespoons shortening


  • With a sharp knife, score each lemon, cutting peel into four
  • wedge-shaped sections. Loosen and remove peel with a spoon (save
  • fruit for another use).
  • Place peel in a large heavy saucepan and cover with cold water.
  • Bring to a boil. Cover and cook for 30 minutes. Drain and repeat.
  • Cool for 5 minutes. Carefully scrape off excess pulp from peel. Cut
  • the peel into 1/4-in. strips.
  • In another saucepan, combine sugar and water; cook and stir over
  • medium heat until sugar is dissolved. Add lemon strips. Bring to a
  • boil. Reduce the heat; simmer, uncovered, for 50-60 minutes or until
  • peels are transparent, stirring occasionally.
  • Using a slotted spoon, transfer strips to wire racks placed over a
  • baking pan. Let stand for 1 hour. Sprinkle superfine sugar into an
  • ungreased 15-in. x 10-in. pan. Sprinkle strips over sugar; toss to
  • coat. Let stand for 8 hours or overnight, tossing occasionally.
  • In a microwave, melt chocolate chips and shortening; stir until

2 of 2

Candied Lemon Peel (continued)

Directions (continued)

  • smooth. Dip one end of each strip into chocolate mixture; place on
  • waxed paper until set. Store in an airtight container for up to 2
  • weeks. Yield: 1 pound.
Nutritional Facts: 1/2 ounce equals 96 calories, 3 g fat (2 g saturated fat), 0 cholesterol, 4 mg sodium, 19 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.