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Homemade Candied Lemon Rind

These grown-up versions of gumdrops are tart and chewy citrus strips.

  • Yield: Makes about 75 two-inch strips

Source: Martha Stewart Living, April 2003


  • 3 large lemons, quartered, flesh removed, plus juice of 1 lemon
  • 2 1/2 cups sugar, plus more for rolling


  1. Slice rind into 2-by-1/4-inch strips. Blanch in a pot of boiling water three times; start with fresh water each time.

  2. In a medium heavy-bottom saucepan, bring sugar and 3 cups water to a boil, stirring to dissolve sugar. Add lemon juice and strips; return to a boil. Reduce heat to low; cook until strips are translucent, 1 to 1 1/2 hours. Let cool in liquid.

  3. Using a slotted spoon, transfer strips to a wire rack; spread in a single layer. Let stand until completely dry, about 2 hours. Roll in sugar, coating thoroughly.


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