Food & Cooking Recipes Dessert & Treats Recipes Homemade Candied Lemon Rind Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 8, 2019 Print Rate It Share Share Tweet Pin Email Yield: 75 2-inch strips These grown-up versions of gumdrops are tart and chewy citrus strips. Ingredients 3 large lemons, quartered, flesh removed, plus juice of 1 lemon 2 ½ cups sugar, plus more for rolling Directions Slice rind into 2-by-1/4-inch strips. Blanch in a pot of boiling water three times; start with fresh water each time. 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. 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. Rate it Print