Candied Lemon Peel


  • 2 lemons, scrubbed
  • ⅓ cup sugar, plus more for coating
  • 3 tablespoons water


Cut both ends from a lemon. Using a very sharp knife or a vegetable peeler, cut the yellow zest from the lemon, leaving the bitter white pith behind. Julienne the lemon peel. Repeat this process with the second lemon. In a small, heavy nonreactive saucepan, combine the ⅓ cup sugar and the water and cook over medium-high heat, stirring at first to dissolve the sugar, until the mixture begins to boil. Add the lemon zest and cook for 1 minute.

Using a slotted spoon, transfer the lemon zest to a plate. Separate the strips of lemon zest and toss in granulated sugar to coat. Spread on a baking sheet or wire rack to dry, about 1 hour.