Candied Lemon Peel Recipe
Candied Lemon Peel Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This old-fashioned candy can also be used a garnish for other desserts. The sweet-tart taste is delightful.—Betty Slivon, Sun City, Arizona
MAKES:
32 servings
TOTAL TIME:
Prep: 1-3/4 hours Cook: 50 min. + standing
MAKES:
32 servings
TOTAL TIME:
Prep: 1-3/4 hours Cook: 50 min. + standing

Ingredients

  • 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

Directions

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 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.
Originally published as Candied Lemon Peel in Taste of Home Christmas Annual Annual 2011, p148

Nutritional Facts

1/2 ounce-weight: 96 calories, 3g fat (2g saturated fat), 0 cholesterol, 4mg sodium, 19g carbohydrate (16g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 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
  1. 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).
  2. Place peel in a large heavy saucepan and cover with cold water.
  3. 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.
  4. 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.
  5. 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.
  6. In a microwave, melt chocolate chips and shortening; stir until 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.
Originally published as Candied Lemon Peel in Taste of Home Christmas Annual Annual 2011, p148

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