10 Tips for when cooking this dish
1. Use organic lemons to avoid pesticides in the peel.
2. Peel carefully to minimise the bitter white pith.
3. Blanch peels multiple times to reduce bitterness.
4. Simmer gently—don’t let syrup boil too hard.
5. Dry thoroughly overnight to prevent stickiness.
6. Store in a cool, dry place or refrigerate if sugar-coated.
7. Reserve syrup for cocktails or drizzle over yogurt.
8. Coat peels in superfine sugar for refined finish.
9. Use leftover peels to infuse honeys or vinegars.
10. Experiment with orange, grapefruit or lime peel for variety.
Serve it with suggestions
- As cocktail garnish (e.g., gin, whiskey, or sparkling wine)
- Mixed into fruitcake, panettone, or chocolate bark
- Tucked into tea cups or hot drinks for citrus aroma
- Alongside cheese platters with soft cheese & honey
- Gift‑boxed in cello bags for holidays or hostess gifts
FAQ's
Q: How long do candied lemon peels last?
A: Stored properly in an airtight container, they can last up to 1 month at room temperature.
Q: Can I candy other citrus peels with this method?
A: Yes! Orange, grapefruit, and lime peels work beautifully with the same technique.
Q: Why do I need to blanch the peels multiple times?
A: Blanching removes the bitterness from the pith and softens the peel, improving flavor and texture.
Q: Can I skip the sugar coating at the end?
A: Yes, the peels are still delicious without the extra sugar, but less glossy and sweet.
Q: Can I use the leftover syrup?
A: Absolutely! It’s lemon-infused simple syrup—perfect for cocktails, teas, or drizzling on pancakes.
