How to Make Candied Lemon Peel: A Sweet and Zesty Guide
Candying lemon peel involves a multi-stage process of boiling the peel in sugar syrup until it becomes translucent and saturated, then drying it to create a sweet, chewy, and intensely lemon-flavored confection. The key is to blanch the peel repeatedly to remove bitterness before the candying process.
The Allure of Candied Lemon Peel
Candied lemon peel isn’t just a treat; it’s a versatile ingredient and a testament to culinary resourcefulness. For centuries, cooks have used candying to preserve fruits and peels, transforming what would otherwise be waste into a delicious and useful component. The intense, concentrated lemon flavor combined with the chewy texture make it a delightful addition to baked goods, desserts, cocktails, and even savory dishes. Moreover, candying provides a longer shelf life, allowing you to enjoy the fruits of your labor long after the fresh lemons are gone.
Health Benefits (and Considerations)
While candied lemon peel is undeniably delicious, it’s essential to be mindful of its sugar content. However, it does retain some of the health benefits of the lemon itself.
- Vitamin C: Though some is lost during the boiling process, lemon peel still provides a source of this important antioxidant.
- Antioxidants: Lemons are rich in flavonoids and other antioxidants, which can help protect against cell damage.
- Digestive Aid: Lemon peel contains limonene, which may aid in digestion and reduce bloating.
Important Note: Due to the high sugar content, candied lemon peel should be consumed in moderation. People with diabetes or those watching their sugar intake should be particularly cautious.
The Candied Lemon Peel Process: Step-by-Step
Here’s a detailed breakdown of how to candy lemon peel:
- Prepare the Lemons: Choose organic, unwaxed lemons if possible. Wash them thoroughly and use a vegetable peeler or paring knife to remove the peel in long strips. Avoid including the white pith as much as possible, as it’s bitter.
- Remove Excess Pith (Optional): If your lemon peels have a lot of pith attached, gently scrape away some of the excess with a spoon or knife. Don’t remove it entirely, as it helps the peel retain its shape.
- Blanch the Peels: This step is crucial for removing bitterness. Place the peels in a saucepan, cover with cold water, bring to a boil, and simmer for 2 minutes. Drain the water and repeat this process at least three times, or even four or five times if the peels are particularly thick.
- Slice the Peels: After blanching, allow the peels to cool slightly. Then, slice them into strips about ¼ inch wide.
- Make the Sugar Syrup: In a clean saucepan, combine equal parts water and granulated sugar (e.g., 1 cup water and 1 cup sugar). Heat over medium heat, stirring until the sugar dissolves completely.
- Candy the Peels: Add the sliced lemon peels to the sugar syrup. Bring to a gentle simmer and cook, uncovered, for at least one hour, or up to 1.5-2 hours. The peels should become translucent and the syrup should thicken slightly. Stir occasionally to prevent sticking.
- Dry the Peels: Once the peels are translucent, remove them from the syrup using a slotted spoon and place them on a wire rack lined with parchment paper. Allow them to dry completely, which can take 1-3 days, depending on humidity.
- Coat with Sugar (Optional): After the peels are mostly dry but still slightly tacky, you can toss them in granulated sugar for a more visually appealing and sweeter finish.
Equipment Needed
- Vegetable peeler or paring knife
- Saucepan
- Slotted spoon
- Wire rack
- Parchment paper
Common Mistakes and How to Avoid Them
| Mistake | Solution |
|---|---|
| Not blanching the peels enough | Blanch the peels at least three times, and up to five times if needed, to remove bitterness. |
| Cooking at too high a heat | Maintain a gentle simmer to prevent the sugar syrup from burning and the peels from becoming too hard. |
| Not drying the peels properly | Ensure the peels are completely dry before storing them to prevent them from becoming sticky and clumping together. |
| Overcooking the peels | Keep a close eye on the peels while they are candying. They should be translucent but still pliable. |
| Using lemons with a thick, bitter pith | Select lemons with a thin, relatively smooth peel. If necessary, carefully scrape away excess pith after peeling. Organic lemons usually have thinner peels. |
Storing Candied Lemon Peel
Store candied lemon peel in an airtight container at room temperature. Properly dried and stored, it can last for several weeks, even months. If the peels become sticky, you can toss them in a little more granulated sugar.
Frequently Asked Questions About Candying Lemon Peel
1. Can I use other citrus fruits besides lemons?
Yes, absolutely! The same candying process works beautifully with other citrus fruits like oranges, grapefruits, and limes. Just adjust the cooking time slightly depending on the thickness of the peel. Orange peels generally require a longer cooking time than lemon peels.
2. What can I do with the leftover sugar syrup?
Don’t discard that delicious lemon-infused syrup! It can be used to sweeten tea, lemonade, or cocktails. You can also brush it over cakes or pastries for added flavor and moisture, or even use it to make a lemon-flavored simple syrup for desserts. Store it in an airtight container in the refrigerator.
3. How do I prevent my candied lemon peel from being too sticky?
The key is thorough drying. Allow the peels to dry completely on a wire rack. A low humidity environment is ideal. You can also toss them in granulated sugar after they’re mostly dry to create a barrier against moisture.
4. My candied lemon peel is too hard. What did I do wrong?
Overcooking is the likely culprit. Keep the heat at a gentle simmer and check the peels frequently. They should be translucent but still pliable. If they become too hard, try adding a small amount of water back to the syrup and simmering them for a few more minutes to rehydrate them.
5. Do I need to use organic lemons?
While not strictly necessary, using organic, unwaxed lemons is highly recommended. Non-organic lemons are often treated with pesticides and coated with wax, which can affect the flavor and texture of the candied peel.
6. Can I add spices to my candied lemon peel?
Yes, you can! Experiment with adding spices like cinnamon, cardamom, or cloves to the sugar syrup for a more complex flavor profile. Add the spices during the syrup-making process. A little goes a long way, so start with small amounts.
7. What’s the best way to slice the lemon peels?
Aim for strips that are about ¼ inch wide. This size provides a good balance between texture and chewiness. You can adjust the width slightly to your preference.
8. How long does it take to make candied lemon peel?
The entire process, from peeling to drying, can take several days, mainly due to the drying time. The active cooking time is relatively short, around 2-3 hours.
9. Can I use a dehydrator to dry the lemon peels?
Yes, a dehydrator can significantly speed up the drying process. Set the dehydrator to a low temperature (around 135°F or 57°C) and dry the peels for several hours, or until they are completely dry and no longer sticky. Check them periodically.
10. Is there a quicker method for candying lemon peel?
While there aren’t significantly faster methods that maintain the same quality, you can reduce the overall time by using a dehydrator for drying, as mentioned above. However, the blanching and simmering steps are essential for removing bitterness and achieving the desired texture.
11. What can I use candied lemon peel for?
The possibilities are endless! Use it in cakes, muffins, cookies, scones, and other baked goods. Add it to ice cream, yogurt, or granola. Garnish cocktails and desserts. Chop it finely and add it to savory dishes like salads or sauces for a burst of citrus flavor.
12. Why is my candied lemon peel so bitter even after blanching?
You likely didn’t blanch the peels for long enough or enough times. The bitterness comes from the pith. Try blanching a new batch four or five times, or even more, ensuring to drain and replace the water each time. Thorough blanching is crucial for removing all traces of bitterness.