Pickled Lemon Peel

Preparation info

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By Ben Shewry

Published 2012

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  • 1 lemon
  • 50 g ( oz) caster (superfine) sugar
  • 25 ml (¾ fl oz) lemon juice
  • 25 ml (¾ fl oz) water
  • 20 g (¾ oz) table salt
  • 10 g ( oz) caster (superfine) sugar, extra


Using a sharp knife, remove the peel from half of the lemon in wide strips. Trim away any white pith, then slice the peel into 16 thin slices. Reserve the lemon for another use.

Place the first measure of sugar, the lemon juice and water in a saucepan and bring to the boil. Once the sugar has dissolved, add the lemon peel and simmer for 30 seconds. Remove the peel and place on a stainless-steel tray. Sprinkle over the salt and second measure of sugar, cover and set aside to cure for 1½ hours. Rinse the salt mixture off the peel. Store in an airtight container until required.