Candied Lemon Peel

Rose Mary Mogan


I created the candied lemon peel to use as a garnish for my 3 Layer Lemon Cheese Cake.

I try to use everything,& simply hated to throw out the lemons after I had squeezed them,& I used the zest of some of them, but the ones that I did not zest, those are the ones I candied.

These are great to use as a garnish, in cakes or cookies, & you can even dip them in chocolate once they are candied.

Add a little decorators sugar, & watch how they glisten, & liven up your dessert.This is a simple recipe of combining equal parts of sugar & water, then cooking for about 30 minutes. It's So simple.

pinch tips: How to Use Hand & Stand Mixers



Makes 2 whole lemons sliced


5 Min


35 Min


Stove Top


2 large
lemons sliced thinly
1 1/2 c
granulated sugar
1 1/2 c
decorators sugar for garnish if desired

Directions Step-By-Step

Slice lemons into thin slices. I used lemons after I had gotten the juice out. Made them candied to avoid throwing them away. But you can use whole lemon slices.
Create a simple syrup by Combining equal parts water & sugar in a medium size sauce pan. Place over low heat, then stir till sugar has dissolved.
Bring liquid to a boil, then add the lemon slices and cook over medium high heat, stirring occassionally to prevent sticking till mixture becomes syrupy and candied about 30 to 35 minutes.
Use as a garnish on or in cakes and cookies, and you can also dip them in melted chocolate to have as a dissert. Or package and give away to a friend. To liven the fruit sprinkle with white or colored decorators sugar, then place on top of your dessert.

About this Recipe

Course/Dish: Cakes, Fruit Desserts, Candies
Main Ingredient: Fruit
Regional Style: American