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Candied Lime Peel

Use this candied lime peel as a garnish when you make a delicious Key Lime Tart. Special thanks to Sarah Carey for sharing these instructions.

  • Yield: Makes enough for one 9-inch tart
Candied Lime Peel

Source: The Martha Stewart Show, May Spring 2008


  • Peel from 1 lime
  • 1 1/2 cups sugar
  • Superfine sugar, for coating peel


  1. Using a sharp knife, carefully remove any thick white pith from lime peel. Cut peel into thin 2-inch-long strips.

  2. Bring a medium pot filled with water to a boil over high heat. Prepare an ice-water bath. Add lime peel to boiling water and cook for 1 minute. Using a slotted spoon, transfer lime peel to ice-water bath to cool. Repeat process.

  3. Heat sugar and 1 cup water in a medium saucepan over medium-high heat until sugar is dissolved. Drain lime peel and add to saucepan; cook, stirring occasionally, for 5 minutes. Using a slotted spoon, transfer lime peel to a wire rack set over parchment paper to drain. Toss with superfine sugar to coat. Store candied lime peel in an airtight container up to 3 days.

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