Candied Lemon Peel Homemade

For the candied lemon peel, cut thickly and cut into pieces not too small. Boil covered with cold water, pour off the water and repeat 2 more times. This way the bitter taste is lost. Weigh the peels and bring them to a slow boil again in a saucepan with the same number of grams of sugar and a little water and simmer gently for about 1 hour until the peels are slightly translucent.Remove with a slotted spoon, drain well and dry on a cooling rack. In between, turn about 1 time a day and let dry on a baking tray lined with baking paper.

Then cut the candied lemon peel into small pieces, strips or figures.

Preparation Tip:

It is best to store the candied lemon peel in a screw-top jar in the refrigerator.

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