No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Candied Lemon Peel

This recipe courtesy of Susannah Dickey.

  • yield: Makes about 1 cup

Ingredients

  • 2 1/2 pounds organic lemons, rinsed and patted dry
  • 2 tablespoons light corn syrup
  • 2 cups sugar

Directions

  1. Step 1

    Carefully peel lemons; trim excess pith. Slice peel into 1/4-inch thick pieces. Transfer peel to a medium non-reactive saucepan with enough cold water to cover; bring to a boil. Repeat at least twice, until peel is tender. Drain; set aside.

  2. Step 2

    In the same saucepan set over medium heat, combine 3/4 cup water, corn syrup, and sugar; bring to a boil. Stir until sugar dissolves, brushing down sides of pan with a wet pastry brush to prevent crystallization; reduce heat to a simmer. Add lemon peel; cook, stirring occasionally, until translucent, 30 to 45 minutes.

  3. Step 3

    Using a slotted spoon, transfer peel to a cooling rack placed over a baking sheet; let stand for 1 hour. (Reserve syrup for another use.) Store in an airtight container and refrigerate for up to 1 month.